Food recipes
Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce
Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce Ingredients: cream, whipped, cream topping, pressurized butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d vanilla extract cherries,...
Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce
Ingredients:
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cherries, sweet, raw
nuts, almonds
Directions:
Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.
Remove from heat.
Add chocolate; let stand 1 minute.
Whisk until chocolate melts and sauce is smooth.
Mix in vanilla extract.
Cool sauce to room temperature, stirring occasionally, about 30 minutes.
Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.
Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.
Sprinkle evenly with 1 cup cookie crumbs.
Spread another 1 pint ice cream over cookie crumbs.
Freeze until ice cream is firm, about 20 minutes.
Spread with 3/4 cup sauce; freeze 20 minutes.
Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.
Cover pan and freeze ice cream cake until very firm, at least 4 hours.
(Can be prepared 5 days ahead.
Keep cake frozen.
Cover and refrigerate remaining sauce.
Store remaining 1 cup crumbs airtight at room temperature.)
Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.
Cut around pan sides to loosen cake.
Turn cake out onto platter.
Peel off parchment.
Sprinkle top of cake with remaining 1 cup crumbs.
Cut cake crosswise into slices.
Serve immediately with warm sauce.
Ingredients:
cream, whipped, cream topping, pressurized
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cherries, sweet, raw
nuts, almonds
Directions:
Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts.
Remove from heat.
Add chocolate; let stand 1 minute.
Whisk until chocolate melts and sauce is smooth.
Mix in vanilla extract.
Cool sauce to room temperature, stirring occasionally, about 30 minutes.
Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides.
Using back of spoon, spread 1 pint ice cream over bottom of prepared pan.
Sprinkle evenly with 1 cup cookie crumbs.
Spread another 1 pint ice cream over cookie crumbs.
Freeze until ice cream is firm, about 20 minutes.
Spread with 3/4 cup sauce; freeze 20 minutes.
Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere.
Cover pan and freeze ice cream cake until very firm, at least 4 hours.
(Can be prepared 5 days ahead.
Keep cake frozen.
Cover and refrigerate remaining sauce.
Store remaining 1 cup crumbs airtight at room temperature.)
Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl.
Cut around pan sides to loosen cake.
Turn cake out onto platter.
Peel off parchment.
Sprinkle top of cake with remaining 1 cup crumbs.
Cut cake crosswise into slices.
Serve immediately with warm sauce.