Recipe courtesy of Graham Kerr
Save Recipe Print



Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer.

Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve.

Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Ice Cream Sundae Bonbons

Recipe courtesy of Katie Lee

Grasshopper Ice Cream Cocktail

Recipe courtesy of Sandra Lee

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Cream Cheese Icing

Recipe courtesy of Ina Garten

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Chocolate Chip Cookie Ice Cream Sandwiches

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories