Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Strawberry ice cream |
⅓ cup | Chocolate sauce, chilled |
4 cups | Vanilla ice cream |
14 ounces | Canned pineapple |
4 cups | Chocolate ice cream |
½ cup | Whipping cream |
1 tablespoon | Icing sugar |
1 \N | Banana, sliced |
\N \N | STRAWBERRY SAUCE |
1¼ cup | Frozen strawberries |
3 tablespoons | Granulated sugar |
½ tablespoon | Orange rind, grated |
1 tablespoon | Orange juice, or water |
1 tablespoon | Cornstarch |
\N \N | CHOCOLATE SAUCE |
1 cup | Granulated sugar |
¾ cup | Whipping cream, or |
\N \N | Evaporated milk |
½ cup | Unsweetened cocoa powder |
1 tablespoon | Vanilla |
\N pinch | Salt |
Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-½ cups.] Cake:
Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm.
Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm.
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm.
[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
Strawberry Sauce:
Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled.
Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately.
Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen Posted to EAT-L Digest - 5 June 96 Date: Thu, 6 Jun 1996 17:24:54 -0700 From: Martha H Sheppard <marthahs@...> Recipe By : Paul A. Meadows" <ag441@...> From: Date: