1/1 Photo of Turkey Hill Ice Cream Cake
Kat's Mom's Note:
This recipe is unusual because the ice cream is an ingredient in the cake batter. When we lived in the Valley Forge area of Pennsylvania, there was a dairy, called Turkey Hill, that made the *best* ice cream. Though I live far from there now, I'm still on their mailing list and just received their 2007 calendar which has one recipe for each month. January's cake sounds rich and positively scrumptious! I am sure you could use your favorite brand & flavor if you are not blessed with a Turkey Hill store on the corner. It doesn't say, but I would think you would want to keep any leftovers refrigerated. 12/29/2006 - This turned out to be a rich cake with a delightful topping that is not overly sweet. The possibilities are endless if you vary the flavor of ice cream and ice cream topping (think butter pecan w/butterscotch, chocolate w/fudge, etc.).
My Private Note
Units: US | Metric
- 1Preheat oven to 350 degrees.
- 2Grease the bottom of a 13" x 9" pan.
- 3Heat butter until melted and then remove from heat.
- 4Add ice cream, eggs, flour, sugar, baking powder, salt, heavy cream and canola oil then beat until smooth.
- 5Pour into prepared pan and bake for 30-35 minutes.
- 6Combine nuts, topping and sour cream then pour over warm cake.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Turkey Hill Ice Cream Cake
Serving Size: 1 (73 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 376.5
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.2 g
- Cholesterol 66.7 mg
- Sodium 347.1 mg
- Total Carbohydrate 45.9 g
- Dietary Fiber 1.2 g
- Sugars 17.0 g
- Protein 5.1 g
The following items or measurements are not included:
chocolate marshmallow ice cream