Sherbet Cream Cake Recipe

By lisapearce

Ingredients

• Ingredients
• 3 cups each raspberry, orange and lime sherbet
• 3 quarts vanilla ice cream, softened, divided
• 2 cups chopped pecans, divided
• 2 cups miniature semisweet chocolate chips, divided
• 3 cups heavy whipping cream, whipped
• 1 pint fresh raspberries
• Orange and lime slices, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions

* Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
* In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.
* Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.
* Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.
* Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired. Yield: 14-16 servings.