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Spumoni Ice Cream Cake

Western.Chefs's picture
Ingredients
  Spumoni ice cream 2 Pint (2 Bricks)
  Heavy cream 3 Cup (48 tbs), whipped
  Frozen raspberries 20 Ounce, thawed (2 Packets)
Directions

MAKING
1) Freeze the serving dish.
2) On the chilled serving plate, arrange the ice cream bricks side by side forming a square.
3) Frost the top and sides of the bricks with whipped cream.
4) Transfer the remaining whipped cream into a pastry bag attached with a rosette tip. Decorate the top and sides of the bricks with the rosettes.
5) Freeze the cake till it sets, in about 3 hours.
6) Wrap the cake in plastic wrap if using it after a day.

SERVING
7) Slice the cake and spoon raspberries over individual slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
20 Minutes

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4.325
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4607 Calories from Fat 3176

% Daily Value*

Total Fat 359 g552.4%

Saturated Fat 224.9 g1124.5%

Trans Fat 0 g

Cholesterol 1355.7 mg451.9%

Sodium 1016.1 mg42.3%

Total Carbohydrates 325 g108.4%

Dietary Fiber 36.4 g145.8%

Sugars 231.9 g

Protein 23 g45.7%

Vitamin A 211.7% Vitamin C 7.2%

Calcium 46.8% Iron 1.2%

*Based on a 2000 Calorie diet

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Spumoni Ice Cream Cake Recipe