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Source: FamilyTime Favorites

Triple-Layer Ice Cream Cake
Mix and match your favorite ice cream flavors in a spectacular and oh-so-easy cake that is sure to be a hit on a warm and sunny day.
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Serves: 8 to 12
Prep Time: 30 minutes
Cook Time: 0 minutes
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1 quart black raspberry ice cream
1 quart french vanilla ice cream
1 quart watermelon sorbet
2 cups ground gingersnap cookies
1 can whipped cream topping




Place a 10-inch round springform cake pan on a baking sheet and chill in freezer for 15 minutes.

Let the ice cream and sorbet soften at room temperature or soften in the microwave at 20 second intervals.

In a food processor fitted with the metal blade, pulse approximately 24 gingersnaps to the consistency of fine crumbs. You will have about 2 cups.

Using a spatula, evenly spread the watermelon sorbet over the bottom of the chilled springform pan. Top this with half of the cookie crumbs. Freeze for about 5 minutes.

Repeat with the French vanilla ice cream and the rest of the cookie crumbs. Repeat with the black raspberry ice cream.

Let the cake freeze for at least 1 hour.

To serve, wrap a hot, damp dishtowel around the outside of the cake pan. Loosen the sides and remove them. With a smooth motion, invert the cake on a cake plate. Remove the cake pan base with a hot damp towel. Decorate with whipped cream. Serve immediately.

This cake can be made up to one week in advance and stored, wrapped in plastic, in the freezer.


When slicing the cake, run the blade of the knife under hot water between each slice.


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Raspberry Ganache
Source: FamilyTime Favorites
Rating:
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This makes a great filling for cakes, or you can heat it up and use it as a sauce.
View the full recipe


Fruit Compote
Source: FamilyTime Favorites
Rating:
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A wonderful addition to a holiday menu!
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