Ice-Cream Cake Loaf

By The Canadian Living Test Kitchen

Tested till perfect

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Ice-Cream Cake Loaf

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 503503 cal
pro 6 g6g pro
total fat 30 g30g total fat
sat. fat 12 g12g sat. fat
carb 55 g55g carb
fibre 1 g1g fibre
chol 134 mg134mg chol
sodium 136 mg136mg sodium
% RDI: -
calcium 77 calcium
iron 1313 iron
vit A 1414 vit A
folate 55 folate

This frozen dessert is quick to make using ready-made ingredients and great to have on hand for surprise guests.

Ingredients

  • 1 pkg (298 g) frozen pound cake , thawed1 pkg (298 g) frozen pound cake, thawed
  • 2 cups chocolate ice cream 2 cups chocolate ice cream
  • 4 oz semisweet chocolate , chopped4 oz semisweet chocolate, chopped
  • 1/3 cup whipping cream 1/3 cup whipping cream

Preparation

Remove cake from foil pan; line pan with plastic wrap and set aside.

Remove top crust from cake if loose. Slice cake horizontally into thirds. Place bottom layer in prepared pan; spread with half of the ice cream. Top with second layer; spread with remaining ice cream. Top with remaining cake layer. Wrap in plastic wrap; freeze for 4 hours or until firm. (Make-ahead: Freeze for up to 1 week.)

Place chocolate in bowl. In saucepan or microwaveable bowl, heat cream until steaming; whisk into chocolate until smooth. Cover and refrigerate for 30 minutes or until thick but still pourable.

Using plastic wrap as handles, remove cake from pan; peel off wrap. Place cake on serving plate; pour chocolate sauce over top, letting excess drip down sides.

Source : © CanadianLiving.com

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