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Elegant Ice Cream Charlotte

Elegant Ice Cream Charlotte

Contributed by the chef at The White Oak Inn, Danville


18 whole soft ladyfingers

2 tablespoons confectioner’s sugar

1 56-ounce carton VELVET Vanilla Lover’s Trio Ice Cream, softened

2-1/2 cups assorted prepared fresh fruit

1/3 cup apricot preserves


Line the bottom of a 9-inch springform pan with parchment paper. Pull apart or cut 10 ladyfingers in half. Lightly dust the rounded top of each with the confectioner’s sugar. Position the dusted rounded side of the ladyfingers against the outside ring. Line the bottom of the pan with the remaining whole ladyfingers. Scoop the softened ice cream into the ladyfinger shell. Smooth the top of the ice cream and place in the freezer for approximately one hour.


To serve:

Remove the springform pan from the freezer and allow the cake to defrost for 5 minutes. Gently remove the springform ring. Arrange the assorted fruit on top of the ice cream. Warm the apricot preserves in the microwave and brush lightly over the fruit. Serve immediately or keep in the refrigerator for up to 30 minutes. Makes 12 servings.


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