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Health & Fitness

Frozen Layered Cake with Seasonal Fruit Sauce

Frozen Layer Cake

When August rolls around it is usually extremely hot outside so frozen desserts are ideal for this time of year. Layering different flavors of store bought ice cream or frozen yogurt makes these cakes very easy to prepare and if wrapped properly can be stored in the freezer for weeks. I like to start with a nutty crust which compliments any combination of ice cream or frozen yogurt flavors. Food processors are great for finely grinding the nuts for the crust. I like to use a combination of roasted macadamia nuts and toasted sliced almonds with the graham cracker crumbs. You can also use cookies like shortbreads as well just steer clear from cookies that have icing on them. Using a 9" springform pan with the bottom wrapped in foil (so the butter doesn't leak out onto the bottom of your oven while baking), just press the mixture into the bottom of the pan and bake it for 15- 20 minutes. You will need 2(14 oz containers) of ice cream or yogurt for each layer. A 9" springform pan will hold 3 layers of flavors.

Serving a fruit sauce along the side is an excellent way to show case these frozen layer cakes. Macerated strawberries, blueberry compote or peaches in Riesling are a few of the sauces that I have used. These sauces add lots of color not to mention flavor to the plate. In this post I have made macerated strawberries and the blueberry compote.

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Pie Crust

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1 cup whole dry roasted macadamia nuts

¾ cup graham cracker crumbs

2 Tablespoons sugar

½ cup sliced almonds, toasted

Pinch of slat

4 Tablespoons of unsalted butter, melted

 

Preheat the oven to 325 degrees. Wrap the bottom of a 9 inch springform pan with foil. In a food processor, pulse the macadamia nuts, graham crackers and toasted almond slices until finely ground. In a bowl combine the nut mixture, sugar and salt. Add the melted butter and mix well. Press into the springform pan and bake for 15-20 minutes until lightly toasted. Remove from oven and cool completely.

 

Frozen Yogurt Layers

2 (14 oz) containers of Adonia Fat-Free Greek Frozen Yogurt

2 (14 oz) containers of Adonia Fat-Free Greek Frozen Yogurt

2 (14 oz) containers of Adonia Fat-Free Greek Frozen Yogurt

 

Soften the containers of the wild blueberry flavor yogurt first. Drop large spoonfuls of the yogurt around the top of the crust. Smooth them out with the back of a spoon until all the crust is covered in an even layer. Freeze the layer of wild blueberry for 20 minutes. While the blueberry layer is freezing, soften the vanilla flavor yogurt and repeat the process. While the vanilla flavor is in the freezer, soften the raspberry flavor and repeat the process. After the cake has been in the freezer for 20 minutes, run a warm knife around the inside of the springform pan ring before releasing the ring then remove the ring. Slice and serve. 

 

Blueberry Sauce

1 pint of blueberries, washed

2 Tablespoons sugar

1 teaspoon lemon juice

 

In a small saucepan add the blueberries, sugar and lemon juice. Heat the blueberries over medium heat stirring frequently until the sugar dissolves and the blueberries release their juice about 15 minutes. Let it cool to room temperature then chill.

 

Serve alongside of a slice of frozen Greek yogurt cake.

 

Serves 8-10

 

Frozen Ice Cream Layers

4 (14 oz ) containers of Haagen Daz pistachio ice cream

2 (14 oz) containers of Haagen Daz strawberry ice cream

Soften 2 containers of pistachio ice cream. Drop spoonfuls of the softened ice cream around the pan. Using the back of a large spoon , smooth the ice cream evenly over the crust and freeze for 20 minutes. Soften 2 containers of strawberry ice cream. Drop spoonfuls of the softened ice cream around the pan. Using the back of a large spoon, smooth the ice cream over the pistachio layer and freeze for 20 minutes. Soften the last 2 containers of pistachio ice cream. Drop spoonfuls of the softened ice cream around the pan. Using the back of a large spoon, smooth the ice cream over the strawberry ice cream. Freeze for 20 minutes. Run a warm knife around the inside of the springform pan ring then release the ring. Slice and serve.

Macerated Strawberries

1 lbs. strawberries, hulled and sliced

1/4 cup of sugar

Mix the strawberries and the sugar in a medium bowl. Let it sit at room temperature for 20 minutes, stirring occasionally.

Serve along a slice of frozen pistachio and strawberry layered cake.

Caramel Sauce - optional 

serves 8-10


 

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