Venetian Ice Cream Cake

Name: Venetian Ice Cream Cake
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 170 milliliters butterscotch caramel topping; 312 grams packages chocolate caramel cookie bars (20 sticks total); 946 milliliters coffee ice cream, softened; 1 milk chocolate candy bar, shaved; 82 grams chopped pecans, toasted; 946 milliliters vanilla ice cream, softened; 227 grams container frozen whipped topping, thawed

If you have roughly 6 hours and 40 minutes to spend in the kitchen, Venetian Ice Cream Cake might be a great gluten free recipe to try. This recipe serves 8. This dessert has 920 calories, 13g of protein, and 55g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of milk chocolate candy bar, vanillan ice cream, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Summer. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake), No-Ice-Cream-Maker Funfetti Cake Batter Golden Oreo Ice Cream, and Easy Chocolate Vanillan Ice Cream Cake (with ice cream sandwiches).

Instructions

Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan.

Ingredients you will need

Coffee Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Spatula

Drizzle 1 tablespoon of caramel topping over ice cream.

Ingredients you will need

Caramel Sauce

Ice Cream

Sprinkle 1 tablespoon of pecans over caramel.

Ingredients you will need

Caramel

Pecans

Spread 1/4 of the vanilla ice cream over nuts.

Ingredients you will need

Vanilla Ice Cream

Spread

Nuts

Drizzle 1 tablespoon of caramel topping over ice cream.

Ingredients you will need

Caramel Sauce

Ice Cream

Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.

Ingredients you will need

Coffee Ice Cream

Caramel

Pecans

To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate.

Ingredients you will need

Ice Cream

Wrap

Equipment you will use

Frying Pan

Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid.

Ingredients you will need

Whipped Topping

Wrap

Equipment you will use

Plastic Wrap

Pastry Bag

Frying Pan

Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake.

Ingredients you will need

Caramel

Sprinkle chocolate shavings over cake.

Ingredients you will need

Chocolate Shavings

Cut cake crosswise into slices; transfer cake slices to serving plates.

Equipment

Ingredients

Servings:

170milliliters

butterscotch caramel topping 312grams

packages chocolate caramel cookie bars (20 sticks total)946milliliters

coffee ice cream, softened 1

milk chocolate candy bar, shaved 82grams

chopped pecans, toasted 946milliliters

vanilla ice cream, softened 227grams

container frozen whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks 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. One wine you could try is Berlucchi Franciacorta '61 Extra Brut. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.