Nathans favorite ice-cream cake (d)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pat dwigans | ||
| 24 | Chocolate Sandwich Cookies about 2 cups crumbs | |
| ¾ | Stick Butter -- ( 6 tb) | |
| 1 | pint | Chocolate Ice Cream Or Frozen Yogurt |
| 1 | pint | Vanilla Ice Cream Or Frozen Yogurt |
| 1 | pint | Raspberry Sherbert Or Frozen Yogurt |
| 1 | Stick Butter (1/2 Cup) | |
| 2 | packs | (8 Oz) Bittersweet Chocolate |
| 2 | ounces | Semisweet chocolate |
| ½ | cup | Cream or lowfat milk |
| 1 | teaspoon | Vanilla |
| 1 | cup | Heavy cream |
| Fresh Raspberries -- for | ||
| Garnish | ||
Directions
CAKE
FUDGE SAUCE
Crust: Whirl the cookies in a food processor to make a powder.
Melt the butter and mix with the cookies. Press three inches up the side and on the bottom of a 9 inch springform pan.
Remove the ice cream or frozen yogurt from the freezer and let it soften slightly. Starting with the chocolate, spoon the ice cream or yogurt into the springform pan, pressing down until smooth. Repeat with rest of the ice cream or yogurt. Refreeze, wrapped well. You can do this at least a week ahead.
To make the fudge sauce, melt the butter and the chocolate in a saucepan over low heat. Add the cream and beat until shiny. Cool slightly and add the vanilla. Just before serving, whip the cream and pipe it around the mold. Garnish with fresh raspberries and serve with sauce on the side.
Tip: You can also line the pan with lady fingers and use any kind of ice cream or frozen yogurt that suits your fancy.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking