Thursday, May 26, 2011

Melissa’s Ice Cream Cake

1 round cake
1/2 carton ice cream
whipped cream
topping of choice

Bake a round cake. Remove from pan and let cool. Wrap in saran wrap and freeze overnight. Melt the ice cream slightly. Mix with beaters until soft. Line a round cake pan (the same size used for baking the cake) with saran wrap. Fill with the ice cream and freeze overnight. The next day, place the frozen ice cream over the cake. Frost with whipped cream and garnish with any topping. Freeze until ready to serve.

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