Ingredients for Cappuccino Ice Cream Cakes
- Sponge Cake Shells
- Chocolate Fudge Frosting
- Coffee Ice Cream
- 1/4 cup Cool Whip
- 1/4 teaspoon ground cinnamon
- Cinnamon Sticks
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How to Make Cappuccino Ice Cream Cakes
- Line a small baking sheet (approximately 8x8 inches) with wax paper.
- Place two small cakes (approx. 4 inch diameter) on the prepared baking sheet.
- Generously frost the tops and sides of each cake with 1/2 cup of cappuccino frosting.
- Fill the center of each cake with 1/2 cup of your favorite cappuccino ice cream.
- Freeze for at least 2 hours, or until the ice cream is firm.
- To serve, carefully remove the cakes from the freezer and place them on individual plates.
- Top each cake with a dollop of cool whip (approximately 2 tablespoons).
- Sprinkle with a dash of cinnamon (approximately 1/4 teaspoon).
- Garnish with a cinnamon stick, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
170g
Fat
44g
Carbs
15g
