With layers of pound cake, smooth chocolate
sauce and coffee flavored ice cream, this cake is an indulgent
summer-time treat.
Frozen
Mocha Ice Cream Cake
- 1 10-ounce) package frozen
light pound cake, thawed
1/2 cup fat free half-and-half
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE®
Milk Chocolate Morsels
4 cups Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream,
softened
1 cup light frozen whipped topping, thawed
1/4 cup Chocolate Mocha Flavor NESCAFÉ ICE JAVA Iced Coffee
Syrup
- Slice pound cake into
1/4-inch slices. Layer slices on bottom and halfway up side of
9-inch springform pan; press down firmly.
- Place half-and-half in
large, microwave-safe bowl. Microwave on HIGH (100%) power for
1 minute. Add morsels; let stand for 5 minutes. Stir until smooth.
Pour half of chocolate mixture over pound cake. Freeze for 1
hour or until chocolate is set.
- Combine softened ice cream
and whipped topping in large bowl; swirl in coffee syrup. Spoon
over chocolate layer in pan; spread evenly so top is flat. Pour
remaining chocolate mixture over ice cream. Swirl with wooden
pick to create a marble effect. Cover top of pan (be careful
cover does not touch chocolate). Freeze for several hours or
until firm.
- Remove side of pan. To
cut cake easily, run knife under hot water and dry with towel
before making slices.
Makes 12 servings.
Estimated Times: Preparation
- 20 min | Cooking - 1 min | Cooling Time - 4 hrs freezing |
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
