Ice cream cake
will captivate

Summertime and ice cream go hand-in-hand, especially when the tradewinds are on vacation. This cool ice cream cake is refreshing and decadent, yet costs less than half the price of a store-bought version.

Ice cream cakes are great for entertaining because they don't take much more total time to prepare than driving to your favorite ice cream parlor to purchase one already made. Another bonus is that the dessert can be made in the morning or several days in advance.

Combining regular or low-fat ice cream and your favorite sherbet will provide the sensation of rich, full flavor and creamy coolness, without all the fat and calories of ultra-rich ice cream.

You can add to the versatility of an ice cream cake by topping it with diced, ripe mangoes or sliced bananas and a sprinkle of shredded coconut. The result is a tempting tropical delight!

To dazzle your guests with a spectacular Fourth of July ice cream cake, place a single sparkler in the center before cutting it. This meal-ending fireworks display is guaranteed to bring you plenty of "oohs" and "aahs."

Typical Ice Cream Cake

>> Cake and Ice Cream:
1 package Ghiradelli Double Chocolate brownie mix
1/3 cup water
1/3 cup vegetable oil
1 egg
1/2 gallon ice cream, slightly softened
>> Sauce and Garnish:
10 ounces sweetened frozen raspberries
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon lemon juice
12 springs fresh mint (optional)

Less Fat Still Ono Ice Cream Cake

>> Cake and Ice Cream:
1 package Ghiradelli Double Chocolate brownie mix
1/3 cup water
1/3 cup applesauce
1 egg
1 quart vanilla ice cream, slightly softened
1 quart raspberry sherbet
>> Sauce and Garnish:
3 tablespoons Hershey chocolate syrup
12 springs fresh mint (optional)

Prepare brownie mix according to package directions, substituting applesauce for the oil. Pour into a lightly sprayed 9-inch springform pan. Bake and cool completely.

With a large spoon, scoop slightly softened ice cream and spread evenly over brownie cake. Press down lightly to fill in gaps. Smooth ice cream and freeze until ice cream layer is firm (time varies among freezers). Repeat steps with raspberry sherbet to make a second layer.

Freeze about 6 hours, or preferably overnight.

To serve: Place a slice of ice cream cake on a plate. Drizzle a scant teaspoon of chocolate syrup over each piece and garnish with a spring of fresh mint (optional). Serves 16.

Approximate nutritional analysis, Original Recipe, per serving: 370 calories, 18 g total fat, 6 g saturated fat, 40 mg cholesterol, 325 mg sodium, 4.5 g protein, 48 g carbohydrate.*

Approximate nutritional analysis, revised recipe, per serving: 300 calories, 9 g total fat, 4.5 g saturated fat, 30 mg cholesterol, 325 mg sodium, 3.5 g protein, 53 g carbohydrate.*

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If you want a lower-fat makeover of your recipe, mail recipes to Recipe Makeover, Features Department, Honolulu Star-Bulletin, P.O. Box 3080, Honolulu, HI 96802. Or email to drdobbs@juno.com using Recipe Makeover as your subject title. Make sure to include your name and phone number or email address.

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Health Events

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Barbara Burke is a Hawaii-Pacific University instructor who has been teaching
and writing about food and nutrition since 1975.

Joannie Dobbs, Ph.D., C.N.S., is a food and nutrition consultant
and owner of Exploring New Concepts, a nutritional consulting firm.
She is also responsible for the nutritional analyses
indicated by an Asterisk (*) in this section.

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