br>To make the sponge cake, beat egg yolks, sugar and
y 6 inches. Scoop the ice cream into a large bowl, then
n to aid when releasing cake from pan). Cut a 1
hen mix with the ground ice cream cones. Press into the base
ontainer of pineapple-coconut ice cream in the refrigerator for 30 minutes to
oil. Boil, without stirring, for 1 min. Remove from heat
ith parchment paper.
Divide ice cream into 3 portions. Return 2
br>Spread a layer of ice cream over the cookies.
Repeat
e amount of ice cream necessary for this mountain cake. You will probably
For the cake:
Preheat the oven to
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
Take out ice cream to thaw until softened. (Any flavor of ice cream will work
ver ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20
hile cake is baking let the ice cream soften a bit.
Spread ice cream
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ftened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is
e inner side of the cake pan, packing them snugly
ickly spread half the strawberry ice cream evenly in pan; cover
he vanilla ice cream into the base of 23cm loose bottom cake tin
f a 8-inch round cake pan with removeable side with