Print Recipe

Peppermint Ice Cream Patty Cakes
with Triple Fudge-Nut Sauce

RG

Ingredients

Peppermint Ice Cream Patty Cakes

  • 1 quart peppermint ice cream, softened
  • 1 bakery pound cake, sliced into eight slices

Triple Fudge-Nut Sauce

  • 1 (12 ounce) jar premium hot fudge sauce
  • 1/2 cup chopped pecans
  • 1/2 cup cashews
  • Maraschino cherries
  • Whipped cream

Instructions

  1. Peppermint Ice Cream Patty Cakes: Spread softened scoop of ice cream over pound cake. Freeze.
  2. When ready to serve, remove from freezer, and top with warm Triple Fudge-Nut Sauce.
  3. Triple Fudge-Nut Sauce: Heat oven to 350 degrees F.
  4. In a shallow baking pan, combine nutmeats. Toast the nuts, stirring at least once, for about 6 to 8 minutes.
  5. In a small saucepan, combine sauce and trio of nuts; stir until combined.
  6. Serve warm over Peppermint Ice Cream Patty Cakes.

Serves 8.


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