Nebraska Carrot Ice Cream with Mascarpone Icing

Nebraska Carrot Ice Cream Cake with Mascarpone Icing 1 box carrot cake mix 2 pints vanilla ice cream softened 2/3 cup heavy cream 1/3 cup California Mascarpone cheese 2 tablespoons powdered sugar sifted 1 teaspoon vanilla extract Bake cake mix according to package directions using a tube pan. Cool on rack for 10 minutes then unmold and cool completely. When cake is cool cut in half horizontally with serrated knife. Set bottom layer of cake on a serving platter cut side up and spread cut side of cake with ice cream and cover with top layer of cake cut side down. Wrap in plastic wrap and freeze until ice cream is firm. In a medium bowl whisk together cream, cheese, sifted powdered sugar and vanilla extract until smooth. Remove cake from freezer and drizzle with Mascarpone icing. Return to freezer for 1 hour wrapped lightly in plastic wrap. To serve remove cake from freezer 15 minutes before serving. Cut into 10 equal wedges. Garnish as desired.

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