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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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