Cappuccino Ice Cream Cake
Ingredients:
- frozen pound cake, thawed - 10 3/4 ounce
- heavy whipping cream - 3/4 c
- milk chocolate chips - 1 3/4 c
- coffee ice cream, softened - 1 quart
- Cool Whip, thawed - 1 c
- coarsely crushed malted milk balls - 1 3/4 c
- Cool Whip and crushed malted milk balls for garnish -
Instructions:
Slice pound cake into 1/8 - 1/4 inch thick slices. Place half of the slices in the bottom of a 9 inch springform pan; press down firmly. Set aside remaining slices.
In a saucepan bring cream just to a boil, remove from heat. Add chocolate chips; let stand 5 minutes. Whisk until smooth. Evenly spread half of the chocolate mixture over pound cake in pan, to within 1/4 inch of edge of pan. Cover; place in freezer for 1 1/2 hours or until chocolate is set.
In a bowl combine ice cream and Cool Whip, fold in malted milk balls. Spread evenly over chocolate layer in pan. Cover; place in freezer for 2 hours or until ice cream is firm.
Place remaining cake slices on ice cream; press down firmly. Spread remaining chocolate mixture over cake. Cover; return to freezer for at least 6 hours.
Remove sides of pan. Garnish with dollops of Cool Whip around the edge of the cake, sprinkle crushed malted milk balls on Cool Whip.
