Here’s a little trivia you might enjoy. Where is the ice cream capital of the world?
Believe it or not, it’s a small city, population only 10,000; Le Mars, Iowa. In 1994, it was officially recognized as the ice cream capital of the world, as it produces the most ice cream, under the Blue Bunny brand. Blue Bunny’s parent company started in Le Mars as a dairy farm in 1913.
Here is a surprisingly easy ice cream cake to make, and what a homemade flavor you get. It is worth buying a 9-inch springform pan for this summer dessert.
The recipe comes from an interesting cookbook published in 1993. Hundreds of community cookbooks were collected nationwide from all kinds of organizations; churches, hospital auxiliaries, clubs, etc. (I love those little cookbooks — good home cooking). Thousands of recipes were tested and rated until the cream of the crop was chosen for the book. This particular recipe comes from a medical center auxiliary in Fort Oglethorpe, Ga., that published its book for fundraising.
Chocolate-Amaretto Ice Cream Cake
Serves 8 to 10
11/2 cups chocolate wafer or cookie crumbs
1/2 cup slivered almonds, toasted and crushed
1/3 cup butter or margarine, melted
4 (1 ounce) squares semisweet chocolate, melted
1/4 cup amaretto
1, 14-ounce can sweetened condensed milk
1, 8-ounce carton sour cream
3 cups whipping cream, whipped
Optional: additional whipped cream for garnish
Combine chocolate wafer crumbs, almonds, and butter; firmly press 1 cup of crumb mixture in bottom of a lightly greased 9-inch springform pan. If you don’t have a springform pan, use a 9-inch deep dish pie or cake pan, which has been lined with waxed paper, so that you can lift it out onto a serving plate.
Set prepared crust and remaining crumb mixture aside.
Combine chocolate and amaretto in a large bowl; stir well. Add sweetened condensed milk and sour cream; stir well. Fold in whipped cream.