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.
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!
