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Carrot Ice Cream Cake with Mascarpone Icing recipe

Carrot Ice Cream Cake with Mascarpone Icing.

Serve this stunning frozen dessert at yournext party. Layers of carrot cake and vanilla ice cream toppedoff with a luscious mascarpone icing.

Recipe: Carrot Ice CreamCake with Mascarpone Icing

1 (18.25-ounce) package carrot orbanana cake mix
1 1/2 pints vanilla ice cream, softened
2/3 cup whipping cream
1/3 cup mascarpone cheese
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract

  • Bake cake mix according to package directionsusing a 9-inch bundt pan. Cool in pan for 10 minutes on rack.Unmold and cool completely.
  • When cake is cool, cut in half horizontallywith a serrated knife. Set bottom layer of cake on a servingplatter. Spread cut-side of cake with ice cream; cover with toplayer of cake, cut-side down. Wrap in plastic wrap and freezeuntil ice cream is firm (about 2 hours).
  • In a medium bowl, whisk together cream,mascarpone cheese, powdered sugar and vanilla extract until smooth.
  • Remove cake from freezer; drizzle withmascarpone icing. Return to freezer until icing is frozen (about1 hour); wrap lightly in plastic wrap.
  • To serve, remove cake from freezer 15minutes before serving. Cut into 10 equal wedges. Garnish asdesired.

    Makes 10 servings.

    Recipe and photograph courtesy of CaliforniaMilk Advisory Board.

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