Super-cool ice cream cake (all ice cream!)

Ingredients for 4-8 (depending on pan)

2 cups vanilla ice cream , softened (or other favorite flavor)
1/2 cup raspberry sorbet , softened (or other favorite flavor)
1/2 cup sliced almonds
1/2 cup fresh raspberries

SPECIAL PAN
Wiltons: Mini Tasty-Fill™ Cake Pan Set (smaller)-- OR-- Fanci-Fill™ Cake Pan Set (larger)

125 min · Medium

Directions

1. You can serve regular ice cream...or you can get a WOW! I love this pan for cakes with a yummy filling....but came across this super-fun use for it with Ice Cream! You have to work fast...so the ice cream doesn't melt and loose it's shape!

2. I came across this last week and tried it a few days ago! Didn't come out perfectly straight...but practice makes perfect!

3. Enjoy!

4. Step 1

5. Line Mini Tasty-Fill pans with plastic wrap, allowing wrap to overhang at least 2 inches. Pack softened ice cream into pans. Freeze 1-2 hours.

6. Step 2

7. Remove ice cream from one pan by pulling on plastic wrap. Arrange on serving plate, cavity side up. Fill cavity with sorbet. Repeat with second pan; invert onto first layer.

8. Step 3
Working quickly, smooth top and sides with metal spatula; press almonds into ice cream cake sides. Freeze several hours before serving. Arrange fresh raspberries and serve.

desserts August 05, 2011 17:09

Author Wilton's