Frozen Trifle Ice Cream Cake Food
ICE CREAM TRIFLES
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
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
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
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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