Carrot Cake for a Sunday afternoon treat...
I hope that you can grab a cup of coffee...a fabulous magazine
...and a small slice of heaven...
before heading out to soak up the beautiful Spring sunshine
...and a moment of quiet bliss!
Elizabeth's Ice Cream Cake:
3/4 box of Nilla Wafers
1 cup walnuts
1 cup turbanado sugar
1 Tbs. cinnamon
1/2 cup melted butter
1 gallon Vanilla Ice Cream
2 pints Sorbet
Directions: Pulse ingredients in the food processor until it is a crumbly mixture.
Press into a spring form pan and bake at 350* for 10-12 minutes or until golden brown and just coming away from the sides of the pan.
While you allow the crust to cool, take out a gallon of Vanilla Ice Cream (I use Dreyer's Vanilla Bean) and 2 pints of sorbet (I use Haagen-Dazs). Let the ice cream and the sorbet come to a soft texture, but not melted, before beginning your cake assembly.
I layer one pint sorbet, vanilla ice cream, then top with another pint of sorbet. Smooth each layer down before adding the next layer on top (fyi...clean hands often work better than a spoon to smooth out layers). Wrap in plastic wrap and return to freezer overnight or for at least 3 hours in order for the ice cream to harden and the crust to cool completely.
***Variations have included pumpkin ice cream/french vanilla ice cream with a ginger snap crust for a unique Autumn dessert.
Also, the option is always there to mix sorbets, this time I used one pint of peach and one of raspberry and it was a fun change!
Soon I am going to be trying a 'cookies and cream' ice cream cake...I'll report back with which ingredients I decide to use and how that turns out!