Baseball Ice Cream Cake

Baseball Ice Cream Cake

4-hour 30-Minute recipe Serves 16
The ultimate baseball fan's dessert! To start, a layer of pound cake is topped with vanilla ice cream, followed by fudge and chocolate ice cream. After setting in the freezer overnight, it's time to hit this one out of the park with the decorations: whipped and marshmallow creme, topped with red gel icing. (You don't have to turn on the oven, once.)
4-hour 30-Minute recipe Serves 16

Ingredients

1 368-g pkg
1 1.5-L tub
3/4 cup
1 198-g jar
1 19-g tube
1/4 tsp

Directions

Prep: 30 mins
  • 1

    Line a 2.5-L glass or aluminum bowl with plastic leaving a 6-in overhang.

  • 2

    Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles, as needed, to fit.

  • 3

    Scoop half of ice cream into bowl, pressing to form an even layer. Pour in fudge syrup, leaving a 1-in border. Scoop in remaining ice cream, pressing to form an even layer. Cover with overhanging plastic. Freeze 4 hours or overnight.

  • 4

    Freeze serving platter 30 minutes before serving.

  • 5

    Lift ice cream from bowl using plastic and invert onto chilled serving platter. Remove plastic.

  • 6

    Spoon whipped topping into a large bowl. Whisk in marshmallow creme until smooth. Frost cake with marshmallow mixture.

  • 7

    Squeeze red decorating gel to make "baseball stitches" on cake.

  • 8

    Combine coconut, green food colouring and water in a resealable plastic bag. Shake until coconut turns green. Sprinkle around cake to make "grass". Serve immediately.

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