Five of our favorite Yonanas recipes come together in this gorgeous layered "ice cream" cake.
Servings
approx. 15
Ingredients
1. Strawberry Yonanas (double this recipe)
2. Chocolate Yonanas (double this recipe)
3. Blueberry Yonanas (double this recipe)
4. Cookies & Cream Yonanas (double this recipe)
5. Cherry Yonanas (double this recipe)
6. Optional toppings: fresh fruit, herbs, edible flowers, chocolate sauce or any of your favorite toppings
7. NOTE: We used a 7" springform cake pan that is 3" deep.
Instructions
1. Make a double batch of Strawberry Yonanas recipe
2. Scoop Strawberry Yonanas into a round cake pan
3. With an offset spatula spread Strawberry Yonanas evenly into cake pan
4. Repeat Steps 1-3 with each of the remaining Yonanas flavors in this order: Chocolate Yonanas, Blueberry Yonanas, Cookies & Cream Yonanas and Cherry Yonanas. Carefully smooth each layer on top of the last in the pan.
5. Cover and freeze for a minimum of four hours
6. To remove cake from mold, run warm water around the sides of the cake mold, set a plate on top of cake container and flip over. Gently remove mold.
7. Decorate with your favorite toppings.
8. Allow cake to thaw a few minutes before slicing to serve.
