FROZEN CREAMSICLE CAKE
Perfect summer dessert. Try it with chocolate ice cream instead of vanilla for a flavor twist. Cook time=freezer time. Special equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan
Provided by spatchcock
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides.
- Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
- Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
- While sorbet is freezing, slightly soften frozen yogurt.
- Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
- Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic.
- Let stand 5 minutes to soften, then cut crosswise into 4 slices.
Nutrition Facts : Calories 104.1, Fat 4.4, SaturatedFat 1.8, Cholesterol 13.2, Sodium 53.6, Carbohydrate 16.2, Fiber 0.4, Sugar 7.5, Protein 0.8
FROZEN CREAMSICLE CAKE
I served this to my dinner club last weekend to their great delight. It may seem like a lot of steps, but is actually very simple, and a great make-ahead. This is slightly altered from the original in current issue of Gourmet: theirs was a single layer of each ingredient. Excellent light summery desert!
Provided by skat5762
Categories Frozen Desserts
Time 3h40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- This seems like a lot of steps, but its not hard: just repetitious!
- Line a 3-1/2 by 7-1/2 inch loaf pan with a layer of plastic wrap.
- Stir together wafer crumbs, zest, butter, and corn syrup in small bowl until combined, then carefully press a shallow layer (about 1/4-inch) into the bottom of pan. (If it starts sticking to your hands, wet your hands with cold water and continue.)
- Carefully remove liner and place on a flat surface in the freezer to harden.
- Repeat this process, again placing liner/crumb layer in freezer.
- Double-line the empty loaf pan with plastic wrap, allowing sides to overhang.
- Again, press a shallow crumb layer into bottom of loaf pan.
- Spread softened sorbet evenly over crust, and place in freezer for about 30 minutes, until it begins to harden.
- While sorbet is freezing, allow yogurt to soften.
- When ready, remove pan and additional crust layer: carefully peel crust layer from plastic directly to the top of the sorbet.
- Top crumb layer with softened yogurt, and return to freezer to again harden.
- When ready, remove pan and additional crust layer, and carefully peel crumb layer from plastic directly to the top of the frozen yogurt.
- Carefully top with sorbet and return to freezer for about 2 hours, until very firm.
- Using plastic wrap, lift frozen cake from pan and peel off plastic.
- Allow to soften just slightly, about 5 minutes, then cut into 4- 6 slices (A cheese slicer worked really well for this). Garnish with julienned orange zest.
Nutrition Facts : Calories 312.2, Fat 13.1, SaturatedFat 5.5, Cholesterol 39.7, Sodium 160.9, Carbohydrate 48.8, Fiber 1.2, Sugar 22.4, Protein 2.5
FROZEN "CREAMSICLE" CAKE
Categories Citrus Dairy Dessert Freeze/Chill Low Fat Orange Summer Healthy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
- While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
- Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.
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