Vanilla Almond Ice Cream Cake
A delightful combination of vanilla ice cream and almonds layered into a cake that's both indulgent and refined.
Ingredients
- For the Crust:
- Crushed graham crackers: 1 ½ cups
- Melted butter: 4 tbsp
- Almonds chopped: ¼ cup
- For the Ice Cream Layers:
- Vanilla ice cream softened: 3 cups
- Chopped almonds: ½ cup
- For the Topping:
- Whipped cream: 1 cup
- Whole almonds optional: ¼ cup
Instructions
Prepare the Crust:
- Mix crushed graham crackers with melted butter and chopped almonds.
- Press mixture into the bottom of a 9-inch round cake pan.
- Freeze for 30 minutes to set.
Layer the Ice Cream:
- Soften vanilla ice cream and spread it evenly over the crust.
- Sprinkle a handful of chopped almonds over the ice cream. Freeze for 1 hour.
- Add another layer of softened vanilla ice cream, pressing it down gently. Freeze for another hour.
Add the Whipped Cream Topping:
- Whip the cream until soft peaks form.
- Spread whipped cream on top of the cake.
- Garnish with whole almonds.
- Freeze for 3-4 hours.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 8%
- Vitamin D: 6%
- Calcium: 8%
- Iron: 4%
- Potassium: 4%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a drizzle of honey on top for extra sweetness.
- Let the cake soften for a few minutes before slicing to get clean cuts.
- Try toasted almonds for a deeper flavor.