AMERICA’S TEST KITCHEN’S FROZEN LEMONADE CAKE
Serves 12
INGREDIENTS
5 ounces animal crackers
3 tablespoons sugar
Pinch of table salt
4tablespoons unsalted butter, melted
2 pints vanilla ice cream
16 ounces Cool Whip topping, thawed, divided 1 container frozen lemonade concentrate, thawed 2 (10-ounce) jars lemon curd
1 teaspoon yellow gel food coloring, divided
PROCEDURE
1. Adjust oven rack to middle position and heat oven to 325degrees. Process crackers, sugar and salt in food processor until finely ground, about 30seconds. Add melted butter and pulse until combined, about 8pulses. Transfer crumb mixture to greased 9-inch springform pan. Using bottom of dry measuring cup, press crumb mixture firmly into bottom of pan. Bake crust until fragrant and beginning to brown, 12-14minutes. Let cool completely, about 30 minutes.
2. Scoop vanilla ice cream into large bowl and, using a rubber spatula or wooden spoon, break up the scoops. Stir and fold ice cream to achieve smooth consistency. Stir ice cream, 2½ cups whipped topping and lemonade concentrate in bowl until combined. Pour half the ice cream mixture into cooled crust and smooth top with offset spatula. Transfer pan and bowl with remaining ice cream mixture to freezer and freeze until firm, about 1 hour.
3. Stir lemon curd, ½ teaspoon food coloring and remaining 2½ cups whipped topping in separate bowl until combined. Spread lemon curd mixture in even layer over frozen ice cream layer. Return pan to freezer until firm, about 1 hour.
4. Scoop remaining half of ice cream mixture into large bowl and, using rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold ice cream to achieve smooth consistency, then spread over frozen lemon curd layer, smoothing top with offset spatula. Freeze cake until fully firm, at least 6hours or up to 24hours.
5. Remove sides of pan and slide thin metal spatula between crust and pan bottom to loosen, then slide cake to cake plate or pedestal. Smooth sides of cake with offset spatula. Dip 1-inch paintbrush in remaining ½ teaspoon food coloring and lightly drag across top of cake, painting straight yellow stripes 2-3inches long, refreshing brush with food coloring as needed. Slice and serve.