Chocolate Raspberry Ice Cream Cake
|Chocolate ice cream||750 Milliliter (3 Cups)|
|Frozen raspberries||24 Ounce (2 Packages, Iqf)|
|Raspberry liqueur/Schnapps||50 Milliliter (1/4 Cup)|
|Granulated sugar||25 Milliliter (2 Tablespoon)|
|Vanilla ice cream||1 1⁄2 Liter (6 Cups)|
|Chocolate curls||3 Tablespoon|
|Chocolate wafer crumbs||375 Milliliter (1 1/2 Cup)|
|Semi sweet chocolate||2 Ounce, chopped (60 Grams)|
|Butter||50 Milliliter, melted (1/4 Cup)|
CRUST: Stir together crumbs, chocolate, butter and sugar until well moistened.
Press onto bottom of 9 inch (2.5 L) springform pan.
Bake in 350Â°F (180Â°C) oven for 10 minutes.
Line inside of pan above crust with double thickness waxed paper extending 2 inches (5 cm) above pan and overlapping by 1 inch (2.5 cm).
Tape or staple top edges together.
Let chocolate ice cream stand at room temperature for 10 to 15 minutes or until softened; stir until smooth.
Spread over crust and freeze.
Meanwhile, reserve 24 raspberries in freezer for garnish.
Cut 1 cup (250 mL) of the remaining berries in half; set aside in freezer.
Thaw remaining berries and puree in food processor; press through sieve into bowl to remove seeds.
Stir in raspberry liqueur and sugar.
Soften 3 cups (750 mL) of the vanilla ice cream; stir in halved raspberries and 1-1/2 cups (375 mL) of the puree.
Spread over chocolate layer and freeze for 1 hour.
Soften remaining vanilla ice cream; spread over raspberry layer, smoothing top.
Freeze for 15 minutes.
Spread remaining puree over top; freeze until solid. (Cake can be wrapped and stared in freezer for up to 2 weeks.)
Garnish with chocolate curls and reserved frozen raspberries.
Let stand in refrigerator for 1-1/2 hours before serving.