Marbled Ice Cream Heart Cake

1. 1

   Let ice cream stand at room temperature about 10 mins or until just soft enough to remove from container. Using a large metal spoon, spoon ice cream into 10-inch heart-shaped cake pan (it should be big enough to hold 11 cups liquid).

2. 2

   Cover top of ice cream with plastic wrap. Press down on plastic until ice cream squashes into pan and top is flat. Freeze ice cream overnight.

3. 3

   Next day, using a tea towel (the pan will be very cold), remove ice cream from freezer. Remove plastic wrap; run a knife around inside edge of pan. Put about 1 inch of warm water in the sink and hold the pan in the water 5 seconds. Invert ice cream cake onto serving plate. Cover ice cream loosely with plastic wrap and return to the freezer 30 mins.

4. 4

   Beat cream, powdered sugar and a few drops of food color in large bowl with electric mixer until thick.

5. 5

   Remove ice cream from freezer and remove plastic wrap. Quickly spread top and side of heart with pink whipped cream. Decorate with candies (if the ice cream begins to melt at any time while you are decorating, return to the freezer to set). Return the heart to the freezer until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.