Dessert: Fourth of July Celebration Cake
Strawberry-swirl-cheesecake ice cream and blueberry sorbet make up the layers of this Fourth of July Cake -- celebrate the U.S.A. with this heavenly frozen confection.
Ingredients
2 pt. strawberry-swirl-cheesecake ice cream
1 c. gingersnap crumbs
1 pt. blueberry or boysenberry sorbet
Whipped cream, raspberries, blueberries, for garnish (optional)
Instructions
Line a 9 x 5 x 3-inch metal loaf pan with foil. Spoon 1 pint strawberry-swirl-cheesecake ice cream into bottom of pan. Sprinkle evenly with 1/2 cup gingersnap crumbs. Spoon blueberry (or boysenberry) sorbet over top; gently press into an even layer; sprinkle with remaining 1/2 cup gingersnap crumbs. Spoon over remaining 1 pint strawberry-swirl-cheesecake ice cream in an even layer; cover and freeze 4 hours, or until solid.
To serve: Invert cake onto rectangular serving plate, then remove pan and foil. If desired, spoon whipped cream on top and garnish with raspberries and blueberries.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
