White Chocolate-Cherry Chip Ice Cream Cake

Name: White Chocolate-Cherry Chip Ice Cream Cake
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 16
Cuisine: Global
Ingredients: 170 grams package white chocolate baking bars, chopped; 1 liters cherry-chocolate chip ice cream; 4 egg whites; 59 milliliters hot fudge topping; 1 box (4-serving size) white chocolate instant pudding and pie filling mix; 79 milliliters vegetable oil; 237 milliliters water; 237 milliliters whipping cream; 1 box Betty white cake mix

White Chocolate-Cherry Chip Ice Cream Cake might be just the dessert you are searching for. One serving contains 410 calories, 6g of protein, and 23g of fat. This recipe serves 16. It can be enjoyed any time, but it is especially good for Summer. If you have fudge topping, chocolate instant pudding and pie filling mix, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 55 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick).

Ingredients you will need

Baking Spray

Cake Mix

Egg Whites

All Purpose Flour

Water

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Oven

Frying Pan

Pour into pan.

Equipment you will use

Frying Pan

Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.

Ingredients you will need

Ice Cream

Equipment you will use

Toothpicks

Oven

Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft.

Ingredients you will need

Ice Cream

Equipment you will use

Serrated Knife

Bowl

Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.

Equipment you will use

Frying Pan

Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth.

Ingredients you will need

White Chocolate

Whipping Cream

Equipment you will use

Sauce Pan

Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.

Equipment you will use

Bowl

Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled).

Ingredients you will need

White Chocolate

Spread over ice cream cake.

Ingredients you will need

Ice Cream

Spread

In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth.

Ingredients you will need

Hot Fudge Sauce

Equipment you will use

Ziploc Bags

Microwave

Cut off tiny corner of bag; squeeze bag to drizzle topping over cake.

Serve immediately, or cover and freeze.

Equipment

Ingredients

Servings:

170grams

package white chocolate baking bars, chopped 1liters

cherry-chocolate chip ice cream 4

egg whites 59milliliters

hot fudge topping 1box

(4-serving size) white chocolate instant pudding and pie filling mix 79milliliters

vegetable oil 237milliliters

water 237milliliters

whipping cream 1box

Betty white cake mix

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. 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. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.