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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Ice Cream Cake Recipe

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This recipe for Ice Cream Cake is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 to 3/4 gallon Vanilla Ice Cream (depends on how much sherbet is used)
1/2 gallon each lime, orange, raspberry sherbet (different flavors of ice cream can also be used in place of sherbet)
Whipping cream or Cool Whip

Directions:
Directions:
Using a ice cream scoop or Mellon scoop, scoop out sherbet balls and place on cookie sheet. Return sherbet balls to freezer until solid. Melt vanilla ice cream in large bowl. Using and angel food cake pan, put in small amounts of melted ice cream. Arrange sherbet scoops on top and then pour melted vanilla ice cream of frozen sherbet balls. Continue layering sherbet and vanilla ice cream ending with ice cream. Put cake in freezer until solid. Before serving, loosen cake from pan using hot knife. Place on cake plate. Frost with whipped cream or Cool Whip. Work quickly to avoid melting. Place back in freezer until ready to serve.

Personal Notes:
Personal Notes:
This was Kendra's favorite Birthday cake when she was a little girl.

 

 

 

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