Carrot Ice Cream Cake with Mascarpone Icing

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Carrot Ice Cream Cake with Mascarpone Icing

Carrot Ice Cream Cake with Mascarpone Icing
Number of Servings: 8 Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes Source: California Milk Advisory Board
Food Groups: Dairy, Grains
Meal Type: Dessert
Origin: American
Special Features: Make Ahead

You won't believe this combination


1 box (18.25 oz) carrot or banana cake mix
1 1/2 pints vanilla ice cream, softened
2/3 cup heavy cream
1/3 cup Mascarpone cheese
2 Tbsp powdered sugar, sifted
1 tsp vanilla extract


Bake cake mix according to package directions using a 9-in bundt pan. Cool in pan for 10 minutes on rack. Unmold and cool completely. When cake is cool, cut in half horizontally with serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and feeze until ice cream is firm (about 2 hours).

In a medium bowl, whisk together cream, Mascarpone cheese, sifted powdered sugar, and vanilla extract until smooth. Remove cake from freezer; drizzle with Mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.

To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.

Nutrient Information
Calories: 497
Total Fat: 22 g
Saturated Fat: 12 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat:
Sodium: 569 mg
Carbohydrates: 70 g
Protein: 6 g
Fiber: 0 g
Vitamin A: 778 IU
Vitamin C: 0 mg
Calcium: 84 mg
Iron: 0 mg

Cook's Notes: