Saturday, September 6, 2008

Ice Cream Cake

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: 8 servings

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided
3 to 4 tablespoons leftover coffee, divided
1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely
covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut
1 of the rectangles in 1/2 widthwise, then cut another 1 of the
rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin
rectangular strips, and 2 squares. Begin layering the meatloaf pan
with 1 of the full slabs on the bottom, then the 2 strips on either
side. Place the 2 squares of pound cake vertically on each end of the
pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and
leftover coffee, reserving some for the top piece. Scoop the ice cream
into the cavity of the pound cake and smooth it out with a small
offset spatula or your fingertips so that it is all even around the
pan. Once the pan is full of ice cream, pour the remaining liqueur and
coffee over the remaining piece of pound cake. Top the ice cream with
the remaining piece of pound cake and press down. Cover the cake with
the plastic wrap and put back in the freezer for at least an hour.
Using the overhanging plastic wrap, remove the ice cream cake from the
loaf pan. Place the loaf on a serving platter and sprinkle with the
cocoa powder and serve.

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