Bundt pans are used for more now days than just flour cakes! This amazing Ice Cream bundt is not a quick dessert but its refreshing, healthy, and looks insanely yummy.
ingrediants:
2 pints raspberry sorbet, softened
2 pints premium quality vanilla ice cream, softened
2 pints orange sorbet, softened
1/2 cup unsalted butter
1/2 cup vegetable oil
1 pkg. 60% cocoa semisweet chocolate chips
pinch of salt
directions:
1. Line 12-cup Bundt pan with enough plastic wrap to hang over sides. Layer raspberry sorbet, vanilla ice cream, and orange sorbet in prepared pan, freezing 30 minutes after each layer. Cover with plastic wrap; freeze 4 hrs., or overnight until firm.
2. In saucepan over low heat, cook butter and oil for 3 minutes, or until butter is melted. Remove from heat. Add Chocolate chips and salt. Stir until smooth. Let Chocolate mixture cool 10 minutes, or unitl at room temperature. Transfer to Liquid measuring cup.
3. Unwrap cake and invert onto cooling rack set in a jelly roll pan (dip pan in warm water for 3 seconds to loosen, if nececcary); remove plastic. Pour chocolate mixture evenly over the cake to coat. Freeze 30 minutes. Transfer cake to platter. Garnish with raspberries and orange segments, if desired.
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