Monogram Frozen Layer DessertÂ
A Showstopping Dessert Perfect for Celebrations
This Monogram Fozen Layer Dessert is perfect for a special occasion.
It always amazes us how with a little creativity, the ordinary can be transformed into extraordinary.
In an article we wrote for Family First Magazine in the Fall of 2015, we featured this recipe as a log cake. It’s a popular recipe that we’ve gotten lots of positive feedback on it. Someone showed us that she used a Cuisipro Ice Cream Scoop and Stack to cut out individual portions of the ice cream log and placed them on plates garnished with dessert sauce. But the best is yet to come. She personalized each portion with the initial by cutting it out of fruit strips. The results were so outstanding that we couldn’t resist sharing them with you. Enjoy!
We used these Fruit Strips for the initials.
Monogram Frozen Layer Dessert
Ingredients
- 1 1/2 gallon vanilla ice cream
- 2 pints raspberry or strawberry sorbet
- 2 pints mango sorbet
- 32 oz parve whipping cream
- 1/4 cup confectioners sugar
- 1 recipe vanilla cake
Vanilla Cake
- 6 eggs
- 2 1/4 cups sugar
- 2 tsp vanilla
- 3/4 cup oil
- 1 tbs lemon juice
- 2 1/2 cups flour
- 2 tsp baking powder
- 2/3 cups water
Instructions
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper and spray with cooking spray.
To make the cake layers
- Beat eggs and sugar for 15 minutes
- Add vanilla, oil, and lemon juice and mix well.
- Combine flour and baking powder and add to mixer alternately with water while mixing.
- Mix until batter is smooth.
- Pour half of the batter into each baking sheet and bake for 10â15 minutes.
- Remove from oven and allow to cool.
Layering the dessert:
- Soften the ice cream until it is spreadable.
- Spread a thick layer of ice cream on top of one cake. Freeze until firm.
- Remove from freezer and spread the raspberry or strawberry sorbet on top of ice cream. Freeze until firm.
- Remove from freezer, spread mango sorbet on top and freeze until firm.
- Add second cake on top.
- Beat whipped topping. Add in confectionersâ sugar.
- Trim the ends of the cake and cut into 4 equal-size logs (width wise). Cover top and sides with whipped cream and freeze each log separately.
- Cut into slices and serve.
Notes
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This Article by Esther O. originally appeared in Mishpacha Magazine
Photography by Hudi Greenberger
How to make the initials:
Cut out the initials from the Fruit Strips using kitchen shears. Each initial should be 2-3 inches high. Prop it up on the cake with a toothpick.
