CRAN-ORANGE ICE CREAM CAKE

Cran-Orange Ice Cream Cake image

Give this festive ice cream cake a try. Layers of lovely ice cream and cranberries will delight your guests, and they won't believe that the melt-in-your-mouth crust is light, but it is! -Taste of Home Test Kitchen

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

3/4 cup crushed gingersnap cookies (about 30 cookies)
1/4 cup sugar
1/4 cup reduced-fat butter, melted
1-1/2 cups fresh or frozen cranberries
1/3 cup packed brown sugar
1/4 cup orange juice
1/8 teaspoon ground cloves
6 cups reduced-fat vanilla ice cream, softened
1 tablespoon grated orange zest

Steps:

In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Freeze for 1 hour or until firm., In a small saucepan, combine the cranberries, brown sugar, orange juice and cloves. Cook over medium heat for 10-15 minutes or until berries pop, stirring occasionally. Cool slightly. Transfer to a food processor; cover and process until blended. Refrigerate for 30 minutes or until chilled, stirring occasionally., In a large bowl, combine ice cream and orange zest. Spread half over the crust; gently spread cranberry mixture over ice cream. Freeze for 30 minutes or until firm; freeze remaining ice cream mixture., Soften remaining ice cream mixture; spread over cranberry layer. Cover and freeze for 6 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.