Savannah Ice Cream Cake
Yield
servingsPrep
30 minCook
?Ready
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
strawberry ice cream
|
* |
| 1 | pint |
chocolate ice cream
|
* |
| 1 | pint |
ice cream
orange |
*
|
| 3 | layers |
cake
coconut |
* |
| 1 | pint |
heavy whipping cream
|
*
|
| ¼ | cup |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
chocolate glaze
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
strawberry ice cream
|
* |
| 473 | ml |
chocolate ice cream
|
* |
| 473 | ml |
ice cream
orange |
*
|
| 3 | layers |
cake
coconut |
* |
| 473 | ml |
heavy whipping cream
|
*
|
| 59 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
chocolate glaze
|
* |
Directions
Line 3 layer-cake pans with foil.
Spread each with one flavor of softened ice cream.
Cover with foil and freeze.
When frozen, remove ice cream from pans.
Put together in alternate layers with cake.
Cover with heavy cream that has been whipped with confectioners' sugar added slowly until soft peaks form.
Add vanilla.
Drizzle Chocolate Glaze around the outside edge of cake so that a little of the glaze falls down the sides.
Serve at once or keep cake and ice cream frozen until just before serving and then ice with whipped cream icing and Chocolate Glaze.
