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Nutty Ice Cream Sicilian Torte
This cool and creamy treat relies on simply delicious (but rich!) pound cake and ice cream, layered with any one of our delicious Valle dell'Etna Nut Creams. Perfect for a summer dinner party, it can be made with frozen Sara Lee pound cake or a bakery version, but if you don't use frozen, slice the cake and let it go stale overnight before toasting. (July is National Ice Cream Month if you need to rationalize making this!)

  • 1 pound cake, fresh or frozen, any flavor
  • 1 quart chocolate or vanilla ice cream, softened
  • 4 tablespoons Valle dell'Etna Nut Cream, (flavors include Almond, Hazelnut, Espresso,  and Pistachio), divided
  • 3/4 cup powdered sugar
  • 3 to 4 tablespoons milk

Preheat broiler. Slice pound cake horizontally into three layers. Toast layers under broiler so that both sides are toasted nicely. Let cool until you can handle them.

Spread the bottom and middle layers with one tablespoon of nut cream on the top side of each slice; spread the underside of the top layer with a tablespoon nut cream.

Line a loaf pan with plastic wrap so that it overhangs the pan by six inches all around.

Put the bottom layer of the cake in the pan. Spread that with half the softened ice cream; top with the middle layer. Spread that layer with remaining ice cream and top with the last layer of cake. Draw the plastic wrap tightly over the cake and insert four toothpicks into it. Freeze until solid, about three hours.

Twenty minutes before serving, put cake in the refrigerator. In a small bowl, combine the remaining nut cream and powdered sugar. Gradually add milk until icing is spreadable. Remove cake from refrigerator and unwrap; be sure to take out the toothpicks! Drizzle with frosting and serve garnished with fresh berries.


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