Ice Cream Cake
Ice Cream Cake is an easy dinner. Made with vanilla ice cream and favorite sherbet, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Melt vanilla ice cream to semi-solid (or just able to pour), and place in bottom of angel food cake pan until it is 1/2 to 3/4 inch thickness.
Return this to freezer until re-frozen.
In meantime, freeze scoops of your favorite sherbet on a separate dish or pan.
When both of above are frozen, place sherbet on top of ice cream and re-freeze.
Melt more vanilla ice cream and pour over sherbet and re-freeze.
(If you wish, you may add another layer - always end with vanilla ice cream).
When above is re-frozen, may add topping (Example
Cool Whip to which food coloring may be added).
Then re-freeze again.
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