|Castle ice cream cake|
I searched for a bundt pan and thankfully found one--- a castle -- perfect! Katie chose raspberry and orange sorbet for the cake. I went out and bought vanilla ice cream and the sorbets. It takes a day to refreeze so the day before her big day, I made the cake.
Ice Cream Cake
Half Gallon (1.89 L) of Vanilla Ice Cream
Two Pints (.94 L) of Sorbet (2 to 3 Different Flavors)
Allow the vanilla ice cream to melt so that it is "mushy"
|Sorbet balls ready for the freezer|
Pour the mushy vanilla ice cream into the bundt pan.
|"Mushy" melted vanilla ice cream|
|Ice cream and sorbet balls in the mold|
|Slice of ice cream cake|
|Cake from the side|