Vanilla-Orange Ice Cream Cake with Vanilla Whipped Cream Frosting2014-06-23
- Yield : 8 servings
- Cook Time : 30m
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- Unsalted butter, for buttering the pan
- 8 to 10 ladyfinger cookies
- 1/2 cup marshmallow creme
- 1 quart vanilla ice cream, softened
- 1 quart orange sherbet, softened
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- Caramel sauce, for drizzling
For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Top with the marshmallow creme, spreading it to coat.
Scoop the ice cream and sherbet onto the marshmallow layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the vanilla whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting. Drizzle with caramel sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.