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Jelly Donut Ice Cream Cake

Recipes

Ingredients:

– 1 8- or 9-inch round of vanilla or white cake – 2 1/2 cups (about 2 1/2 12-ounce cans) raspberry cake and pastry filling, divided – 5 cups Real California vanilla ice cream, slightly softened, divided – 24 glazed donut holes, divided, plus more for garnish – 1 1/2 cups prepared whipped Real California cream Special equipment: 8- or 9-inch springform pan (the same size as your cake), parchment paper

Directions:

Prep time: About 50 minutes, plus freezing time and time to make the cake

Cut or paste together a 24-by-6-inch piece of parchment paper. Line sides of an 8- or 9-inch springform pan (the same size as your cake) with parchment (paper will be taller than pan).

Use a serrated knife to cut cake into 2 short layers. Arrange bottom layer in pan. Add 1 cup pastry filling, smoothing the top. Add 2 cups ice cream, smoothing the top. Arrange donut holes on ice cream and freeze until firm, 1 to 2 hours.

Add remaining 3 cups ice cream, filling gaps between donut holes and smoothing the top. Add 1 cup pastry filling and remaining cake layer. Freeze until firm, 1 to 2 hours.

Fold remaining 1/2 pastry filling into whipped cream. Spread mixture on top of cake. Garnish with donut holes and freeze until very firm, about 6 hours or overnight.

Remove springform pan and parchment, slice, and serve. Serves 8 to 12.

Tip: It helps to prep all your ingredients in advance, get all your utensils within reach, and make room in the freezer before you start assembling each step of the cake—so that once you do, you can work quickly.

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