Nebraska Carrot Ice Cream Cake with Marscapone Icing
From chefmeow 18 years ago
- 30 minutes to make
- Serves 10
Delightful dessert. We love it and hope you will too.
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 and 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 a medium bowl whisk together cream, cheese, sifted powdered sugar and vanilla extract until smooth.
- Remove cake from freezer and drizzle with Mascarpone 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.
- Garnish as desired.
People Who Like This Dish 3
- knoxcop Los Alamos, NM
- nanny Haddam, CT
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
Oh my good googly moogly! This one sounds amazing...especially if you did the carrot cake from scratch! And the mascarpone sends it right over the TOP!
A good one for the summer time,for sure...--Kn0x--
knoxcop
in Los Alamos loved it
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" It was excellent "