Step-by-Step Guide to Make Quick Spumoni Ice Cream Cake
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Quick Spumoni Ice Cream Cake. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spumoni Ice Cream Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spumoni Ice Cream Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spumoni Ice Cream Cake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spumoni Ice Cream Cake estimated approx 1 hr. 30 min..
To begin with this particular recipe, we must prepare a few ingredients. You can cook Spumoni Ice Cream Cake using 8 ingredients and 8 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Spumoni Ice Cream Cake:
- 1 pint Ben & Jerry’s Cherry Garcia ice cream*
- 1 pint Ben & Jerry’s Pistachio Pistachio ice cream*
- 1 pint Dutch Chocolate ice cream
- 2 tablespoons candied orange peel
- 1/2 teaspoon orange flavoring
- 1 box Ghiradelli Brownie Mix, made as directed in a baking pan larger than a 9x5 loaf pan
- Topping:
- 1/4 cup Smuckers Magic Shell Chocolate Topping
Steps to make Spumoni Ice Cream Cake
- Mix orange flavoring with candied orange peel and set aside.
- Bake brownie mix as directed in a baking pan larger than a 9’x5 loaf pan. Allow to cool, then trim off edges to create a 9x5 piece of brownie. Wrap with tin foil and set aside.
- Line 9x5 loaf pan with tin foil, overlapping sides so that you can use the foil as handles to remove the ice cream layers out of the pan.
- Soften 1 pint of Cherry Garcia ice cream so it is soft enough to spread. Spread over bottom of loaf pan and place in the freezer for 10-15 minutes, or until it's firm.
- While that’s in the freezer, pull out another pint of ice cream to soften. Repeat step 2 for pistachio ice cream. Place in freezer.
Soften Dutch Chocolate ice cream and mix orange peel and orange flavoring in thoroughly. Freeze overnight.
To assemble, be sure that you can remove the ice cream layers out with the tin foil handles. - Place brownie on plate, bottom side up. Remove ice cream from pan. Remove foil from ice cream and place ice cream on top of brownie.
- Pour chocolate topping over ice cream. Return cake to freezer for at least 10 minutes to allow topping to harden.
- From the short end, slice into 1" pieces to serve.
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