Ice Cream Cake

Every year during the last part of January my daughter would ask for an ice cream cake for her birthday party. For the first few years my first thought and response was that the Dairy Queen wasn't open during the winter months (here in Michigan) so she'd go without her ice cream cake.

It's almost embarassing to admit that a person who spends a great deal of time with cookbooks and watching cooking on television, never took the time to create an ice cream cake for her youngest child. Maybe you've had a similar request? Or, perhaps your family just loves ice cream cake. Here is my version of a summertime favorite which is simple to make all year around.

ICE CREAM CAKE

1 packaged cake mix
1 half-gallon carton ice cream

Prepare your favorite cake according to the package directions and bake in 9 x 13 cake pan sprayed with nonstick cooking spray. Cool to touch.

Leave the ice cream on the counter (in a bowl) for a couple of hours or until soft enough to scoop and spread slightly.

Assemble the ice cream cake in a 9 inch springform pan with the bottom in place and the latch buckled down.

Tear pieces from the cake and pack lightly into the bottom of the springform pan forming the first layer.

Scoop and spread about half of the ice cream on top of the cake layer, pressing with your fingers or back of a large spoon to fill all the spaces between and around the cake.

Repeat the process with an additional layer of cake pieces. (you'll have about 1/3 of the cake leftover)

Finish with the rest of the softened ice cream and smooth the top slightly.

Place the cake in the freezer for at least 8 hours or overnight.

To serve, run a knife between the cake and the cake pan before you unlatch the rim. Place the cake on a serving platter and unlatch the rim leaving the bottom in place.

Optional - depending on the flavor of cake and ice cream you use - you might add dollops of whipped topping and shaved chocolate to the top before serving. Our favorite combination is chocolate fudge cake and black cherry ice cream! We have also made this ice cream cake using a larger spring form pan and have gone as high as eight layers. Experiment with different flavor combinations!

Spinach Ceasar Salad

This is another great and easy recipe from The What To Eat If You Have Heart Disease Cookbook (see right).

SPINACH CEASAR SALAD

Makes 4 servings

1 bunch spinach, washed and chopped
3 tablespoons flaxseed oil
1/4 cup fresh lemon juice
1/4 teaspoon sea salt
4 cloves garlic, minced
1/4 cup freshly grated parmesan cheese

1. Wash spinach leaves well and spin dry or set out on a towel to dry.
2. Combine flaxseed oil, lemon juice, salt, and garlic in a large bowl.
3. Chop spinach into bite size piece and toss with the dressing.
4. Add parmesan cheese and serve.

There is nothing more refreshing on a hot summer day than Salad. Amazingly enough, even here in Michigan we do have hot summer days!

We are looking for your favorite BBQ recipes and would love to hear from you. Please leave a comment anytime.

What To Eat If You Have Heart Disease

This cookbook offers simple, balanced, heart-smart recipes and meal plans which are easy to follow and delicious too! Available at Amazon (see right)
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KAHLUA AND CREAM PUDDING
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Makes 4 servings

10 ounces organic silken tofu
1/4 cup sweetened cocoa powder
2 tablespoons Kahlua
2 teaspoons vanilla extract

Blend all ingredients in a food processor or blender, using a spatula to scrape down the sides.

Pour into serving dishes and chill for five to ten minutes before serving.

Heart-Healthy Tip: Tofu is a rich source of magnesium containing 118 mg per half cup.

This wonderful dessert recipe is as quick and easy as it is tasty!