7-layer ice cream cake

My gorgeous and wonderful husband passed his skydiving course this week, so the little boys and I are very proud of him and his efforts! It was a long and grueling week for him. This weekend I plan to take the boys out to our camper at the dropzone for the first time this "summer," so we are all looking forward to that. And hopefully some of our skydiver friends will be able to enjoy this dessert that I made tonight because it is yummy! I stole the idea from Martha Stewart's Everyday Food Magazine. It is such a deliciously pretty dessert!

Remove 1 frozen (thawed) pound cake (10 3/4 ounces) from its pan and cut it horizontally into 4 slices. Line the aluminum loaf pan with plastic wrap, leaving a 6-inch overhang on 2 sides. 

Build the cake layers as follows:

Bottom cake slice

1 cup lime sherbet, softened

Cake slice

1/2 cup Oreo cookies, coarsely chopped

1 cup vanilla ice cream, softened

Cake slice

1 cup raspberry sherbet, softened

Top cake slice

Wrap in plastic and freeze for a minimum of 1 hour, or up to 3 days.

In a heatproof bowl, lightly whisk together 2 eggs whites and a pinch of cream of tartar.

Set the bowl over a pan of simmering water and whisk until the whites are foamy. Slowly whisk in 1/2 cup sugar and cook, whisking, until the sugar is dissolved.

Remove the bowl from the heat and, with an electric mixer, beat on medium-high speed until stiff, glossy peaks form, about 6 minutes. 

Add 1/2 teaspoon vanilla extract and beat for another minute. Remove the cake from the pan and dollup the meringue over the top.

Serve immediately! Enjoy! And come skydiving with us this summer!

Printable recipe: 7-layer ice cream cake

Godiva raspberry ice cream coffee

This post is a part of a Foodbuzz Tastemaker program with Godiva Coffee. I was honored to be asked to sample this amazing product! When I opened up the box I received in the mail, I instantly began salivating upon reading "Chocolate Truffle" on the packaging. Chocolate Truffle-flavored coffee? Are you kidding?! My mind started swimming as I pondered what I should create. I decided upon a summer-themed drink, as I cherish the summer-time so very much. It turned out to be tastier than I could have imagined. I plan to make this very recipe again soon and serve it as dessert to guests. 

Start by purchasing a 12-ounce bag of ground Godiva Chocolate Truffle Coffee.

The following makes enough for one serving, so adjust according to number of servings.

Brew 4 ounces of coffee and allow it to cool to room temperature. Pour the coffee into a large mug or coffee glass.

In a microwave-safe bowl, heat 2 teaspoons of raspberry preserves, to soften. Mix the softened preserves in with the cooled coffee.

Add 2 scoops of vanilla ice cream to the mug/glass and top with fresh raspberries.

Enjoy!

I have in my hands two $2 off (any 12-oz. bag of Godiva Coffee) coupons to send to the first two interested parties to contact me (use contact button at top of page). Send me your mailing address and I will put them in the mail!

Click here for a printable recipe!