Cran-Orange Ice Cream Cake

Name: Cran-Orange Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 59 milliliters reduced-fat butter, melted; 355 milliliters fresh or frozen cranberries; 177 milliliters crushed gingersnap cookies (about 30 cookies); 0 teaspoons ground cloves; 1 liters reduced-fat vanilla ice cream, softened; 59 milliliters orange juice; 1 Tbsp grated orange peel; 59 milliliters sugar

You can never have too many dessert recipes, so give Cran-Orange Ice Cream Cake a try. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 248 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Summer. If you have vanillan ice cream, gingersnap cookies, cranberries, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Cookie Crumbs

Cooking Spray

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

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.

Ingredients you will need

Orange Juice

Brown Sugar

Cranberries

Berries

Clove

Pop

Equipment you will use

Sauce Pan

Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally.

Equipment you will use

Food Processor

In a large bowl, combine ice cream and orange peel.

Ingredients you will need

Orange Zest

Ice Cream

Equipment you will use

Bowl

Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture.

Ingredients you will need

Cranberries

Ice Cream

Crust

Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm.

Ingredients you will need

Cranberries

Ice Cream

Spread

Remove from the freezer 15 minutes before serving.

Equipment

Ingredients

Servings:

79milliliters

packed brown sugar 59milliliters

reduced-fat butter, melted 355milliliters

fresh or frozen cranberries 177milliliters

crushed gingersnap cookies (about 30 cookies)0teaspoons

ground cloves 1liters

reduced-fat vanilla ice cream, softened 59milliliters

orange juice 1Tbsp

grated orange peel 59milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Ice Cream Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "