Triple-Layer Ice Cream Cake
Mix and match your favorite ice cream flavors in a spectacular and oh-so-easy cake that is sure to be the hit of the summer! Take a break and cool ff with a piece of ice cream cake. It combines two of you favorite things, ice cream and cake recipes.
Notes
RECIPE TIPS
Serving Suggestion: When slicing the cake, run the blade of the knife under hot water between each slice.
Make-Ahead: This cake can be made up to one week in advance and stored, wrapped in plastic, in the freezer.
Serves8
Preparation Time30 min
Chilling Time1 hr 20 min
Ingredients
- 1 quart black raspberry ice cream
- 1 quart French vanilla ice cream
- 1 quart watermelon sorbet
- 24 gingersnap cookies, finely crushed (about 2 cups)
- 1 can whipped topping, for garnish
Instructions
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Place a 10-inch round springform cake pan in the freezer for 15 minutes.
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Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals.
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Using a spatula, spread the black raspberry ice cream evenly over the bottom of the chilled springform pan. Top with half of the cookie crumbs and freeze for 5 minutes.
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Repeat with the French vanilla ice cream and the remaining cookie crumbs. Evenly spread with the watermelon sorbet.
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Let the cake freeze for 1 hour or until the layers are set.
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To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the side and remove it from the pan. With a smooth motion, invert the cake onto a plate. Remove the cake pan base with a hot damp towel. Garnish with the whipped topping and serve immediately.