Monday, July 25, 2011

Pink Lemonade Ice Cream Cake

My favourite summer dessert - a slice of pink lemonade ice cream cake with strawberries.  Step one is to buy an angel food cake at the grocery store - makes it a very easy dessert.  Freeze the cake because it is easier to cut into 3 layers when it is cold.

Stir 1/2 can of pink lemonade into 4 cups of vanilla ice cream.  I like to buy the no-name lemonade from President's Choice as it is really pink and not too sweet.  Once that is well mixed, you need to re-freeze it so it will spread and not melt too quickly.

Once it is chilled enough, use it to spread between the layers of cake. Then refreeze again for a couple of hours.

The icing is whipped cream - 2 cups of whipping cream, 1 tsp of vanilla and 2 tsps of icing sugar (hint: use icing sugar - not regular sugar - it will help the cream whip quickly).  Use a hand mixer (or a whisk if you have lots of muscles!) and whip until stiff.  Ice the cake and freeze again for at least 2 hours or up to 2 days (great dessert to make the day before a party).  Serve it with sliced strawberries piled on top.  You might want to take it out of the freezer about 10 minutes before slicing so the whip cream softens a bit.

Pretty, isn't it!

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