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
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.
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
Makes 10 servings.
Recipe and photograph courtesy of CaliforniaMilk Advisory Board.
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