Dreamy Ice Cream Cake
2 cups vanilla ice cream , softened
1/2 cup raspberry sorbet , softened
1/2 cup sliced almonds
1/2 cup fresh raspberries
Makes about 4 servings.
Line Mini Tasty-Fill pans with plastic wrap, allowing wrap to overhang at least 2 inches. Pack softened ice cream into pans. Freeze 1-2 hours.
Remove ice cream from one pan by pulling on plastic wrap. Arrange on serving plate, cavity side up. Fill cavity with sorbet. Repeat with second pan; invert onto first layer. Working quickly, smooth top and sides with metal spatula; press almonds into ice cream cake sides. Freeze several hours before serving. Arrange fresh raspberries and serve.
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