How to Prepare Any-night-of-the-week Frozen Vanilla Crunch Cake
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Homemade Frozen Vanilla Crunch Cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Frozen Vanilla Crunch Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Frozen Vanilla Crunch Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can cook Frozen Vanilla Crunch Cake using 6 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Frozen Vanilla Crunch Cake:
- 1 frozen pound cake, thawed
- 3/4 cup Nestle Cream
- 1 3/4 cup milk chocolate morsels
- 4 cup Nestle Vanilla Ice Cream, softened but not melted
- 1 packages Nestle Cream 250 mL, chilled and whipped
- 2 fingers Kitkat, roughly chopped
Instructions to make Frozen Vanilla Crunch Cake
- Slice pound cake into 1/8 inch slices. Place half of the slices on bottom of a 9'' inch springform pan; press down firmly. Set remaining slices aside.
- Bring Nestle Cream to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels. Let stand for 5 minutes. Whish until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to cover top of the pound cake. Cover, then freeze for 1 1/2 hours or until chocolate is set.
- Combine softened Nestle Vanilla Ice Cream and whipped Nestle Cream in a large bowl. Fold in Kitkat. Spread over chocolate layer in pan. Cover then freeze until ice cream is firm, about two hours.
- Top ice cream with remaining pound cake slices. Press down firmly. Spread remaining chocolate mixture over pound cake. Cover with foil and freeze at least 6 hours or overnight.
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