Cran-Orange Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Give this festive ice cream cake from our Test Kitchen a try. Layers of lovely ice cream and cranberries will delight your guests, and they won't believe that the melt-in-your-mouth crust is light, but it is! Ingredients:
3/4 cup crushed gingersnap cookies (about 30 cookies) |
1/4 cup sugar |
1/4 cup reduced-fat butter, melted |
1-1/2 cups fresh or frozen cranberries |
1/3 cup packed brown sugar |
1/4 cup orange juice |
1/8 teaspoon ground cloves |
6 cups reduced-fat vanilla ice cream, softened |
1 tablespoon grated orange peel |
Directions:
1. In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Freeze for 1 hour or until firm.
2. In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 minutes or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally.
3. In a large bowl, combine ice cream and orange peel. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture.
4. Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 12 servings.
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