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Chocolate Raspberry Ice Cream Cake

Canadian.Recipes's picture
Ingredients
  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
  Crust 1
  Chocolate wafer crumbs 375 Milliliter (1 1/2 Cup)
  Semi sweet chocolate 2 Ounce, chopped (60 Grams)
  Butter 50 Milliliter, melted (1/4 Cup)
Directions

CRUST: Stir together crumbs, chocolate, butter and sugar until well moistened.
Press onto bottom of 9 inch (2.5 L) springform pan.
Bake in 350°F (180°C) oven for 10 minutes.
Let cool.
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party

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