Pear Cobbler Ice Cream Cake
Ice cream cake might be the best cake in the world, behind carrot cake of course. The matter is highly debatable but who really cares when it is yummy.
Here I adapted the Peach Cobbler Ice Cream Cake from Food Network. I didn’t have peaches, and pears sounded just right.
Boil down pears with sugar and lemon juice.
Puree and freeze until thick. Thick is it, baby.
Spread softened ice cream, lather with puree. Freeze. ❄️
Spread with softened ice cream. Sprinkle with pecan mixture. Top with pound cake slices. Cover with plastic wrap and back to – you guessed it – the freezer.
Cover with freshly whipped cream and reserved pears. Freeze until firm.
What does it taste like?
The crisp air at the end of summer that tastes like fall. Warm enough for the comfort of a refreshing ice cream, but cool enough that you want to eat it in an oversized, chunky wool sweater. I’d offer you some if it didn’t disappear in seconds.
What flavor are you?
You could have a lot of fun adapting this recipe to whatever your heart desires. I’d love to try a mango base with coconut macaroon crumbles, kinda like they do at Cheesecake Factory.
Recipe:
Adapted from Food Network Magazine, August 2013 issue
