Carrot Ice Cream Cake With Mascarpone Icing
From chefmeow 16 years ago
- 30 minutes to make
- Serves 8
CARROT ICE CREAM CAKE WITH MASCARPONE ICING This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981.
Ingredients
- 1 box carrot cake mix shopping list
- 2 pints vanilla ice cream softened shopping list
- 2/3 cup heavy cream shopping list
- 1/3 cup mascarpone cheese shopping list
- 2 tablespoons powdered sugar sifted shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- Bake cake mix according to package directions using a tube pan.
- Cool on rack for 10 minutes then unmold and cool completely.
- When cake is cool cut in half horizontally with serrated knife.
- Set bottom layer of cake on a serving platter cut side up.
- Spread cut side of cake with ice cream and cover with top layer of cake cut side down.
- Wrap in plastic wrap and freeze until ice cream is firm.
- In medium bowl whisk cream, cheese, powdered sugar and vanilla until smooth.
- Remove cake from freezer and drizzle with icing.
- Return to freezer for 1 hour wrapped lightly in plastic wrap.
- To serve remove cake from freezer 15 minutes before serving.
- Cut into 10 equal wedges and garnish as desired.
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