Frozen Trifle Ice Cream Cake Food

ICE CREAM TRIFLES

Ice Cream Trifles image

For my college sophomore internship, I spent three months at Adare Manor, which is one of Ireland's top five-star luxury hotels. One of the many desserts I made were trifles. Traditionally, this cold British dessert is layered in a big trifle dish with sponge cake, fruit, and custard. For my summertime version, I replace the custard with dulce de leche ice cream, and for my fruit, cherries jubilee! Then I make mini trifles by layering the ingredients into individual containers.

Provided by Lasheeda Perry

Categories dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup dark tart cherries, pitted and halved
3 tablespoons sugar
2 tablespoons grenadine
1/4 cup dark rum
Cake layers cut into 18 rounds, each 2 1/2 inches in diameter (I use homemade matcha angel food cake but you can use any store-bought sponge cake)
2 pints ice cream, softened
2/3 cup chocolate sauce

Steps:

Make the cherries jubilee: In a medium saucepan, combine the cherries, sugar and grenadine over low heat. Cook, stirring occasionally, for 5 minutes. Add the rum and cook for 1 more minute. Remove from the heat and let cool in the pan. Can be made in advance and refrigerated for up to 5 days.
To assemble each of 6 trifles: Place the ice cream in a pastry bag (no tip needed). Place 1 cake round in a clear 8-ounce plastic food-safe jar (2 1/2 inches in diameter and at least 3 inches tall). Pipe about 1/4 cup of the ice cream. Top with a tablespoon of cherries jubilee. Repeat the layering with the cake, ice cream and cherries jubilee. Cover with the final layer of cake and top with some of the chocolate sauce. Cover and freeze for at least 1 hour and 30 minutes before serving.

ICE CREAM TRIFLE

Ice Cream Trifle image

Spectacular summery dessert and super quick. Hint the presentation is key here so make sure to have and "elegant" looking glass bowl so you can see the dessert!

Provided by LAURIE

Categories Frozen Desserts

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 small prepared jely roll cake, about 8 inches long filled with red jelly
1/4 cup cream sherry or 1/4 cup orange juice
1 1/2 pints French vanilla ice cream
1/2 pint fresh raspberries or 1/2 pint strawberry, rinsed and dried,strawberries should be hulled
1/2 cup Cool Whip
1 tablespoon sliced almonds

Steps:

Cut cake into 1/2inch slices crosswise.
In a small shallow glass bowl of footed compote line the bottom and sides with the slices.
Sprinkle the cake with the sherry.
Fill the cake lined bowl with scoops of ice cream.
Top with the berries, cool whip and almonds.
Serve immediately.

Nutrition Facts : Calories 321.1, Fat 19.6, SaturatedFat 12.5, Cholesterol 98.4, Sodium 68, Carbohydrate 29.9, Fiber 1.8, Sugar 25.5, Protein 4.4

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