Lemon Ice Cream Cake

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READY IN: 5hrs
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 12
    gallon lemon sherbet or 1/2 gallon ice cream
  • 1
    white cake mix
  • 3
    egg whites
  • 1 12
  • 12 - 1
    teaspoon lemon flavoring
  • 12
    ounces Cool Whip, thawed (1 tub)
  • 1
    drop yellow food coloring (optional)
  • 1
    lemon, zest of, cut in superfine strips
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DIRECTIONS

  • Allow ice cream or sherbet soften slightly.
  • Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
  • Preheat oven to 350°F.
  • Grease and flour bottom only of 2 9-inch pans.
  • Blend cake mix with egg whites, water and lemon extract.
  • Beat according to instructions on the box.
  • Pour into the 2 pans, dividing evenly.
  • Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
  • Cool 10 minutes in pan, then invert onto wire rack.
  • Cool completely.
  • Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
  • Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
  • Mix food color into Cool Whip at this time, if you choose to.
  • Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
  • Push down lightly for the ice-cream to adhere better to the cake rounds.
  • Cover the cake with Cool Whip, making swirls with a spatula.
  • Sprinkle with lemon strips.
  • Return to the freezer until ready to serve depending on the setting of your freezer.
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