Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe Dessert Recipe

Layered Ice Cream Cake

Eva Bergen

For Dessert


Published on

45 minutes to prepare and

Serves 10-12


A multi-layered confection of beauty! Excellent for special occasions.


2 1/2 cups vanilla ice cream, softened
1/4 cup red glazed cherries, chopped
1/2 cup chopped glazed pineapple
1/4 cup slivered almonds, lightly toasted
3- 1 oz. semi-sweet chocolate baking squares, grated
3 cups vanilla ice cream, softened
1/4 cup cocoa, sifted
1 1/2 cups whipping cream
1/3 cup confectioner's sugar
1 cup crushed coconut cookies (such as Dad's) about 10 cookies
1 tsp. vanilla extract

1/4 cup chopped red and green glazed cherries
2 tbsp. chopped glazed pineapple
2 tbsp. sliced almonds, toasted


Line bottom and side of 8" springform pan with parchment paper.
Combine first four ingredients in large bowl.
Spread evenly in prepared pan.
Freeze for 1-2 hours until almost firm.
Combine next three ingredients in same large bowl.
Spread evenly over ice cream mixture.
Freeze for 2-3 hours until almost firm.
Beat whipping cream in small bowl until soft peaks form.
Add confectioner's sugar and beat well.
Add cookies and vanilla and mix well.
Spread evenly over chocolate mixture.
Freeze for at least 8 hours or overnight until firm.
Sprinkle top with cherries, pineapple and almonds.
Cut with hot knife.


Personally, I like this cake better than any store bought cake.


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