Nebraska Carrot Ice Cream with Mascarpone Icing

Nebraska Carrot Ice Cream Cake with Mascarpone Icing
1 box carrot cake mix
2 pints vanilla ice cream softened
2/3 cup heavy cream
1/3 cup California Mascarpone cheese
2 tablespoons powdered sugar sifted
1 teaspoon vanilla extract
Bake cake mix according to package directions using a tube pan. Cool 
on rack for 10 minutes then unmold and cool completely. When cake is 
cool cut in half horizontally with serrated knife. Set bottom layer 
of cake on a serving platter cut side up and spread cut side of cake 
with ice cream and cover with top layer of cake cut side down. Wrap 
in plastic wrap and freeze until ice cream is firm. In a medium bowl 
whisk together cream, cheese, sifted powdered sugar and vanilla 
extract until smooth. Remove cake from freezer and drizzle with 
Mascarpone icing. Return to freezer for 1 hour wrapped lightly in 
plastic wrap. To serve remove cake from freezer 15 minutes before 
serving. Cut into 10 equal wedges. Garnish as desired.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes