Carrot Ice Cream Cake with Mascarpone Icing

Serve this stunning frozen dessert at your next party. Layers of carrot cake and vanilla ice cream topped off with a luscious mascarpone icing.

Recipe Ingredients:

1 (18.25-ounce) package carrot or banana cake mix
1 1/2 pints vanilla ice cream, softened
2/3 cup whipping cream
1/3 cup mascarpone cheese
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract

Cooking Directions:

1. Bake cake mix according to package directions using a 9-inch Bundt® pan. Cool in pan for 10 minutes on rack. Unmold and cool completely.
2. When cake is cool, cut in half horizontally with a serrated knife. Set bottom layer of cake on a serving platter. Spread cut-side of cake with ice cream; cover with top layer of cake, cut-side down. Wrap in plastic wrap and freeze until ice cream is firm (about 2 hours).
3. In a medium bowl, whisk together cream, mascarpone cheese, powdered sugar and vanilla extract until smooth.
4. Remove cake from freezer; drizzle with mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.
5. To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.

Makes 12 servings.

Recipe and photograph courtesy of California Milk Advisory Board.