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Ingredients
Ice Cream Layer Cake with Apricot Sauce
- For the cake
- 400 grams Vanilla ice cream (from a package, ready to use)
- 400 grams Chocolate ice cream (from a package, ready to use)
- 200 grams Ice cream (from a package, ready to use)
- For decoration
- 150 grams Whipped cream
- 100 grams Milk chocolate couveture
- For the sauce
- 500 grams Yogurt (0.1% fat) (1.5% fat)
- 1 can Apricot (450 grams, drained)
- 1 can Mandarin orange 300 grams, drained)
Thaw vanilla ice cream just until softened. Spread a thick, even layer of vanilla ice cream over ice cream cake pan and freeze for at least 1 hour. Thaw chocolate ice cream just until softened. Spread a thick, even layer of chocolate ice cream over vanilla ice cream and freeze for at least 1 hour. Thaw final ice cream just until softened and fill middle and spread top until smooth. Freeze for at least 1-2 hours or until almost ready to serve.
To serve, remove from freezer a short time before serving and dip pan briefly in warm water. Invert ice cream cake onto a plate. Mix cream until stiff and spread evenly over surface. Mix whole milk and chocolate in a double boiler until smooth and melted and let cool slightly. Fill a small freezer bag with chocolate mixture and cut off a small corner and decorate with chocolate.
Drain apricots and cut into small pieces and puree apricots and yogurt
Cut ice cream cake into 6 pieces. Arrange pieces on dessert plates with 2-3 tablespoons apricot sauce and mandarin oranges and dust with powdered sugar.