Cherry Glazed Ice Cream Cake Recipe
Ingredients
| Vanilla Wafer Crust | ||
| Vanilla Ice Cream | 1 Quart, softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| 3 1/2. tablespoons cornstarch | ||
| Salt | 1/4 Teaspoon | |
| Cherries | 1 1 pound, drained | |
| Red food coloring | 12 Drop | |
| Almond extract | 6 Drop | |
| Toasted sliced almonds | 1 Tablespoon | |
| 1/2 cup heavy cream, whipped and sweetened | ||
Directions
Prepare crust.
Spread ice cream in crust; freeze.
Mix thoroughly sugar, cornstarch and salt in a saucepan.
Gradually add reserved liquid.
Cook, stirring con1 stantly, until thick and clear.
Stir in cherries, food coloring and extract; chill.
To serve, lift cake from pan by foil extending over edges and gently remove foil from crust.
Place cake on board and spread cherry mixture over ice cream; sprinkle with almonds.
Cut into wedges with electric knife and serve immediately, topping each serving with spoonful of whipped cream.
Vanilla Wafer Crust: Preheat oven to 350°.
Line 8-inch round layer cake pan with heavy foil extending over edges.
Combine 1 1/2 cups vanilla wafer crumbs and 1/6 cup butter, melted; mix well.
Press firmly against bottom and sides of pan.
Bake 8-10 minutes.
Cool.
Spread ice cream in crust; freeze.
Mix thoroughly sugar, cornstarch and salt in a saucepan.
Gradually add reserved liquid.
Cook, stirring con1 stantly, until thick and clear.
Stir in cherries, food coloring and extract; chill.
To serve, lift cake from pan by foil extending over edges and gently remove foil from crust.
Place cake on board and spread cherry mixture over ice cream; sprinkle with almonds.
Cut into wedges with electric knife and serve immediately, topping each serving with spoonful of whipped cream.
Vanilla Wafer Crust: Preheat oven to 350°.
Line 8-inch round layer cake pan with heavy foil extending over edges.
Combine 1 1/2 cups vanilla wafer crumbs and 1/6 cup butter, melted; mix well.
Press firmly against bottom and sides of pan.
Bake 8-10 minutes.
Cool.
Chef
