Lemon Ice Cream Cake

Name: Lemon Ice Cream Cake
Ingredients: 1/2 gallon lemon sherbet or 1/2 gallon ice cream; 1 white cake mix; 3 egg whites; 1 1/2 cups cold water; 1/2 - 1 teaspoon lemon flavoring; 12 ounces Cool Whip, thawed (1 tub); 1 drop yellow food coloring (optional); 1 lemon, zest of, cut in superfine strips

8 ingredients

1 steps

Ingredients

1/2 gallon lemon sherbet or 1/2 gallon ice cream
1 white cake mix
3 egg whites
1 1/2 cups cold water
1/2 - 1 teaspoon lemon flavoring
12 ounces Cool Whip, thawed (1 tub)
1 drop yellow food coloring (optional)
1 lemon, zest of, cut in superfine strips

Directions

1

["Allow ice cream or sherbet soften slightly.", "Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.", "Preheat oven to 350\u00b0F.", "Grease and flour bottom only of 2 9-inch pans.", "Blend cake mix with egg whites, water and lemon extract.", "Beat according to instructions on the box.", "Pour into the 2 pans, dividing evenly.", "Bake 30 minutes or until toothpick comes out clean: the top should \"spring\"" back