Description

This Cherry Almond Amaretto Ice Cream Cake is light, a little fruity, and full of almond and Amaretto flavor. It’s the perfect summer dessert – and it’s even yummier than you’d expect!

Ingredients

CAKE LAYERS

1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup butter, room temperature
3 egg whites
2 tsp almond extract
1/2 cup sour cream
1/4 cup amaretto coffee creamer
1/4 cup amaretto liqueur

ICE CREAM LAYERS

8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
2 tsp almond extract
8 oz Cool Whip (or homemade whipped cream)
1 cup chopped maraschino cherries (see second note at the bottom of instructions)

OUTSIDE AND TOPPING

4 oz Cool Whip
1/4 cup slivered almonds

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Instructions

THE CAKE LAYERS

1. Preheat oven to 350 degrees.

2. Grease two 8 inch cake pans (preferable springform pans, see above) and line the bottoms with parchment paper.

3. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

4. Add butter, egg whites, almond extract, sour cream, coffee creamer and amaretto and mix on medium speed until smooth.

5. Split batter evenly between the two cake pans.

6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.

7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.

THE ICE CREAM

1. Mix cream cheese, sugar, milk and almond extract together until well combined.

2. Fold in the cool whip and chopped cherries.

ASSEMBLING IT ALL

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first cake layer in the bottom of your pan.

3. Pour half of the ice cream mixture on top of the cake and spread evenly.

4. Add the second layer of cake to the pan, on top of the ice cream.

5. Top with remaining ice cream and spread evenly, smoothing out the top.

6. Allow ice cream cake to freeze completely, 5-6 hours or overnight.

7. Once frozen, remove cake from springform pan and remove parchment paper from sides.

8. Ice the outside of the cake with additional Cool Whip and top with slivered almonds. Store in freezer for up to a week.

Notes

An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it’s assembled and frozen.

When chopping the cherries, just remove them from the juice in the jar, cut into pieces and set aside. Do not save the juice that comes out when you cut them, but don’t try to squeeze out the remaining juice or pat them dry. The juice that remains in the cherries after you cut them will flavor the ice cream.

Nutrition

Serving Size: 1 Slice
Calories: 409
Sugar: 32.6 g
Sodium: 109 mg
Fat: 23.3 g
Carbohydrates: 45.7 g
Protein: 4.9 g
Cholesterol: 47 mg