Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, March 13, 2012

This is a dessert from my childhood. When we lived in Arizona, we had a good family friend who would make this from time to time and I always loved going to her house when I knew she had this waiting in her freezer. I haven't made it in YEARS but I ran across it in my recipe box the other day and was determined to make it. It brought back a little bit of my youth when I had my first bite and it was really good....but it will never taste as sweet or as good as when I was 12.

Ice Cream Cake

1 gallon vanilla ice cream plus 1/2 of a 1/2 gallon - softened
3 colors/flavors sherbet or sorbet (I used the pint-sized Hagen-Daas)
1 12-ounce package chocolate chips
1 - 2 cups pecans

Arrange plastic wrap on the bottom and sides of an angle food cake pan or a bundt pan.

In a food processor, chop pecans and chocolate chips until crumbly.

In a large bowl, stir the pecans/chocolate chips into the softened vanilla ice cream.

Place 1/3  of the ice cream/pecan/chocolate chips in the bottom of the pan.

Start scooping the sherbet and place it on top of the ice cream.

Then add another layer of ice cream and more scoops of the sherbet, ending with the last 1/3 of the ice cream on top.

Cover with plastic wrap and place in the freezer overnight.

Unmold out of the pan...slice and serve!

Optional: Frost with sweetened whipped cream if desired.

The line-up. I only had chocolate chip ice cream in my freezer so I used that and it worked great. I just cut back on the chocolate chips a little bit.

Line a bundt pan with plastic wrap then set aside.

Combine the nuts and chocolate chips 
in your food processor until they look like this.

Stir the chocolate and nuts into your softened ice cream.

Place 1/3 of the ice cream mixture in the bottom of your lined pan.

Then scoop out some sorbet and place it on top of the ice cream. Add 1/3 more ice cream and more scoops of sorbet then the last of the ice cream.

Cover with plastic wrap and place in the freezer for several hours. Overnight is best.

Allow the cake to sit at room temp for 10 minutes or so then flip it upside down onto a serving plate. Slice it up and eat. Serve with whipped cream, if desired. I always desire whipped cream!