Give this festive ice cream cake 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!
—Taste of Home Test Kitchen
Cran-Orange Ice Cream Cake Recipe
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TOTAL TIME: Prep: 30 min. + freezing Cook: 15 min. + chilling
MAKES: 12 servings
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
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- 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.
- 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.
- 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.
- 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.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts
1 slice: 234 calories, 7g fat (4g saturated fat), 16mg cholesterol, 204mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 4g protein.
Courtesy: Taste of Home
