Festive Amaretti-Lemon Ice Cream Cake
with Cranberry Swirls
The sweet, crisp bite of amaretti cookies along with the cool lusciousness of frozen cream and the tangy tartness of cranberry sauce and lemon zest make for a delightful end to another holiday meal together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1.5 cup
Cream
(Contains Milk)
100 g
Amaretti Cookies
2 tbsp
Cranberry Spread
1 unit(s)
Lemon
2 tbsp
Apricot Spread
½ can
Sweetened Condensed Milk
(Contains Milk)
Not included in your delivery
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/2 cups cream to a large bowl. Chill in the freezer. Meanwhile, line an 8x8-inch baking dish with plastic wrap. Leave extra plastic wrap hanging over the edges of the dish. Arrange amaretti cookies in an even layer, flat-side down, on the bottom of the dish. (NOTE: You will have extra cookies!)Zest, then juice lemon.Whisk together apricot spread, 2 tbsp water, 1 tbsp lemon juice and a pinch of salt in a small bowl. (NOTE: Reserve remaining lemon juice for salmon spread.)
Remove the bowl with cream from the freezer. Using a hand mixer, whip cream on high until stiff peaks form, 6-8 min. (TIP: Stiff peaks are reached when whipped cream can hold its shape without flopping over.) (TIP: Scan the QR code for a how-to video!)
Sprinkle lemon zest, then drizzle half the can of condensed milk over whipped cream. (TIP: Save the remaining condensed milk for another creation!) Fold mixture until combined. (TIP: Folding is done by gently scooping mixture from the bottom and folding it over top, turning the bowl with each fold.)
Evenly drizzle apricot sauce over amaretti cookies. Evenly spread cream mixture over amaretti. Drizzle cranberry spread over top.
Drag a small knife or skewer across the surface in swirling motions to create cranberry swirls. Place the baking dish in the freezer until cake is set, 3 hrs. Preheat the oven to 425°F and move on to salmon spread. When ready to serve, remove the baking dish from the freezer and set on the counter to soften slightly, 4-5 min. Lift cake out of the dish by pulling up on the plastic wrap. Slide cake off of the plastic wrap onto a serving platter. Cut into desired portions. (NOTE: Store any remaining cake in the freezer.) Crumble any remaining amaretti over top, if desired.