JULY 1999

July Is Ice Cream Month!

In celebration of "July Is Ice Cream Month," the California Milk Advisory Board recommends two ice cream cakes and 31 different sundaes to cool you off when it's sizzling outside.

First the cakes -- they are easy to assemble, and can be made ahead and kept in the freezer until you are ready to serve. In fact, you may want to keep one on hand for those unexpected times when you need a quick dessert.

The elegant Carrot Ice Cream Cake with Mascarpone Icing is a creative twist on a traditional bundt cake. The carrot cake is simply sliced in half to spread creamy, softened ice cream, then reassembled and drizzled with a flavorful Mascarpone icing. Vanilla ice cream and rich Mascarpone cheese are a natural for carrot cake, but other cake and ice cream flavors can be substituted, such as a banana cake with coconut ice cream.

The Lemon Ice Cream Cake provides a refreshing finale for an outdoor barbecue. Alternate layers of fresh, tangy lemon cake and luscious, smooth ice cream are covered with a whipped cream frosting. This combination is sure to get requests for seconds. Or for children's parties, you can create a very colorful and festive cake by substituting a white cake and layering it with different flavors of ice cream, such as strawberry, chocolate, or pistachio.

With a sundae for every day of the month you may have to double-up on your dose of ice cream. With so many ice cream flavors to choose from, the combinations are endless. Nevertheless, vanilla remains the favorite ice cream flavor in supermarkets nationally. Butter pecan and other nut-flavored ice creams are second and third is chocolate.

• Carrot Ice Cream Cake
• Lemon Ice Cream Cake
• 31 Delicious Ways To Make A Sundae

Information provided by the California Milk Advisory Board.

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Carrot Ice Cream Cake with Mascarpone Icing
(Serves 10)

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

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.

When cake is cool, cut in half horizontally with 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).

In a medium bowl, whisk together cream, Mascarpone cheese, sifted powdered sugar, and vanilla extract until smooth.

Remove cake from freezer; drizzle with Mascarpone icing. Return to freezer until icing is frozen (about 1 hour); wrap lightly in plastic wrap.

To serve, remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.

Per Serving: 462 calories; 7 g protein; 110 mg cholesterol; 51 g carbohydrate; 341 mg sodium; 2 g fiber; 27 g total fat.

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Lemon Ice Cream Cake
(Serves 10)

1 (18.25 ounce) box lemon cake mix
1 gallon California Vanilla ice cream (in brick form)
1-1/2 cups whipping cream
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract

Bake cake mix according to package directions using a 9-x13-inch baking pan.

Cool 10 minutes in pan. Cut in half, making two 4-1/2 x 6-1/2 inch sections. Carefully remove pieces from pan and cool thoroughly on a rack.

When cake is cool, trim pieces to match the size of the ice cream package, using the larger side. (Remember to measure package as some brands are slightly larger than others). With a piece of thread or fine string, slice the pieces of cake in half through the middle so that you have four layers.

Remove the ice cream from the package and place on a cutting board. Quickly, using a clean, sharp slicing knife, slice two layers of ice cream the same width as the cake layers. Immediately wrap the remaining ice cream in plastic on a baking sheet or tray, and return to the freezer.

Working very quickly, set one layer of cake on a tray lined with plastic wrap; cover with one layer of ice cream. Repeat the process. Top with a layer of cake. You will have three cake and two ice cream layers. Store the assembled cake and ice cream layers in the freezer while you prepare the whipped cream. Wrap the extra cake layer and freeze for another use.

In a chilled bowl, whip the cream, adding sifted powdered sugar and vanilla gradually, until stiff peaks form.

Remove cake from freezer and frost top and sides with whipped cream. Return to freezer until whipped cream is frozen (about 2 hours), then wrap lightly in plastic.

To serve, slice in half lengthwise, then cut each portion in 5 to make 10 total pieces.

Per Serving: 524 calories; 7 g protein; 128 mg cholesterol; 58 g carbohydrate; 367 mg sodium; 0.5 g fiber; 30 g total fat.

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31 Delicious Ways To Make A Sundae

Celebrate July Is Ice Cream Month with a "month of sundaes." Here are 31 ideas from the California Milk Advisory Board for how to deliciously top ice cream and make every day a sundae!

Recipes and information courtesy of the California Milk Advisory Board

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