Devil Dog Icebox Cake

Submitted by: Lea Thompson

Serves: 8-10

Dietary guidance: v 

Tags: dessert · chocolate · cherries · icecream ·

Ingredients

1 pint cherry vanilla ice cream
10 Drake's Devil Dogs or other cream-filled devil's food cakes
1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Chocolate syrup, for garnish
5 or 6 maraschino cherries

Method

Leave ice cream on the counter for up to 30 minutes to soften.
Line bottom of a 9 1/2-by4-by-3-inch loaf pan with wax paper. Place five Devil Dogs width-wise in the bottom of pan. Spread softened ice cream in an even layer over cakes. Place remaining five cakes width-wise on top of ice cream layer. Cover with plastic wrap and place in freezer until ice cream is very firm, at least 3 hours or up to 1 day.
Mix ice cream, powdered sugar, and vanilla in a medium bowl. Whip on high with an electric mixer 'til it holds stiff peaks, about 3 minutes.
Remove pan from freezer. Run a sharp knife around inside edges of pan to loosen cake. Place a serving platter over pan and flip over. Gently tap to release the cake. Peel wax paper from the cake and smooth whipped cream over the top and sides of the cake with a spatula. Lightly cover with plastic wrap and return the platter to the freezer to let the whipped cream firm up, at least 3 hours or up to 1 day.
Remove cake from freezer. Drizzle chocolate syrup over cake to give it some decorative flair and garnish with cherries. Slice and serve.

Cook's Note:
If you're serving the cake straight from the freezer, you'll need to let the slices sit out for 15 minutes or until slightly softened.

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