Sherbet Cream Cake

Need a gluten free hor d'oeuvre? Sherbet Cream Cake could be an amazing recipe to try. One portion of this dish contains approximately 10g of protein, 54g of fat, and a total of 764 calories. For $2.13 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 16. From preparation to the plate, this recipe takes about 30 minutes. A mixture of heavy whipping cream, raspberries, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so delicious. 327 people were impressed by this recipe. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 58%. Similar recipes include Rainbow Sherbet Cake, Rainbow Sherbet Cake, and Pound Cake with Sherbet.

Servings: 16

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes. Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired. Yield: 14-16 servings. Originally published as Sherbet Cream Cake in Taste of HomeJune/July 2006, p68 Nutritional Facts 1 serving (1 slice) equals 605 calories, 38 g fat (18 g saturated fat), 79 mg cholesterol, 128 mg sodium, 67 g carbohydrate, 4 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Using a 1/4-cup ice cream scoop, shape sherbet into balls.

2. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.

3. In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips.

4. Spread into a 10-in. tube pan.

5. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.

6. Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls.

7. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.

8. Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer.

9. Remove from the freezer 10 minutes before serving.

10. Garnish with raspberries and orange and lime slices if desired.

Nutrition Information:

covered percent of daily need