Are you craving a dessert that's both refreshing and decadent? Look no further than this delightful deep dish watermelon ice cream cake recipe. This unique dessert has layers of watermelon, ice cream, and pound cake, creating a symphony of flavors and textures. Whether you're hosting a summer party or simply looking for a sweet treat to satisfy your sweet tooth, this cake is guaranteed to impress. So, get ready to dive into the juicy watermelon, creamy ice cream, and fluffy pound cake that come together in this irresistible dessert.
Here are our top 2 tried and tested recipes!
DEEP DISH WATERMELON ICE CREAM CAKE
Not only are ice cream cakes the perfectly refreshing summer dessert, they're extremely easy to make at home. "This recipe is one of my favourites for birthday parties or potlucks," says Chef Tom Filippou, Executive Chef for President's Choice Cooking School. "The cake's bright colour and watermelon flavour make it a huge crowd pleaser.
Provided by Mary Jenny
Categories Ice Cream
Time 1h40m
Yield 1 person, 1 serving(s)
Number Of Ingredients 5
Steps:
- Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
- Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
- Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
- Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
- Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
- More recipe ideas are available online at pc.ca.
DEEP DISH WATERMELON ICE CREAM CAKE
Categories Cake Dessert Picnic Kid-Friendly Frozen Dessert Watermelon Summer Chill
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle. 2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes. 3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer. 4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined. 5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes. More recipe ideas are available online at pc.ca.
Tips:
- Choose a ripe watermelon for the best flavor.
- Use a food processor to puree the watermelon until it is smooth.
- Add sugar to the watermelon puree to taste.
- If you want a more intense flavor, add some lime juice or lemon juice.
- For a creamier ice cream cake, use heavy cream instead of milk.
- Freeze the ice cream cake for at least 4 hours before serving.
- Garnish the ice cream cake with fresh fruit, whipped cream, or chopped nuts before serving.
Conclusion:
This deep-dish watermelon ice cream cake is the perfect dessert for a hot summer day. It is light, refreshing, and delicious. The watermelon puree gives the ice cream cake a beautiful pink color and a sweet, juicy flavor. The graham cracker crust adds a crunchy texture and helps to hold the cake together. This ice cream cake is sure to be a hit at your next party or gathering.
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