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Quick Ice Cream Cake

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Ingredients
  Sponge cake 1 (8 Inch Fairly Thick)
  Vanilla ice cream, softened 1 Pint, slightly softened
  Raspberry sherbet 1 Pint, slightly softened
  Heavy cream 1 1⁄2 Cup (24 tbs), whipped and sweetened
Directions

1.
Slit the cake into 2 layers and spread the ice cream over the bottom layer as smoothly as possible.
2.
Spread the raspberry sherbet over the ice cream.
Put on the second layer of cake.
3.
Frost the top and sides with the whipped cream and put in the freezer 2-3 hours.
Serve with raspberry sauce {see Index).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Cake

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3178 Calories from Fat 1759

% Daily Value*

Total Fat 199 g305.4%

Saturated Fat 120.9 g604.7%

Trans Fat 0 g

Cholesterol 878.8 mg292.9%

Sodium 1014.4 mg42.3%

Total Carbohydrates 312 g104.2%

Dietary Fiber 4.1 g16.4%

Sugars 233.5 g

Protein 37 g73.1%

Vitamin A 150.9% Vitamin C 8.4%

Calcium 95.4% Iron 25.7%

*Based on a 2000 Calorie diet

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Quick Ice Cream Cake Recipe