SWISS SWIRL ICE CREAM CAKE
With cake rolls, ice cream and hot fudge, this dessert suits anyone with a sweet tooth. Family and friends get a kick out of this treat's fun appearance.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14 servings.
Number Of Ingredients 4
Steps:
- Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm., Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges.
Nutrition Facts : Calories 309 calories, Fat 14g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 130mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
ICE CREAM SANDWICH SWIRL CAKE RECIPE BY TASTY
Here's what you need: sandwich bread, unsalted butter, chocolate hazelnut spread, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 4
Steps:
- On a large cutting board, lay out 9 slices of bread in a 3x3 (7x7 cm) grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
- Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
- Remove the pan and cutting board and roll the square with a rolling pin to flatten.
- Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
- Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
- Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
- Freeze for 20 minutes.
- Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
- Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
- Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
- Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
- Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
- Remove from the springform pan, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 382 calories, Carbohydrate 39 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 31 grams
CRANBERRY ICE CREAM SWIRL CAKE
Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.
Provided by AlwaysCookin
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 6h
Yield 10
Number Of Ingredients 13
Steps:
- In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
- Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
- Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
- Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
- Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
- In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
- To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 45.5 g, Cholesterol 65.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 12.8 g, Sodium 219.9 mg, Sugar 27.2 g
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