Chocolate Raspberry Ice Cream Cake Recipe
Were you looking for a great Chocolate Raspberry Ice Cream Cake recipe? Whenever I have Canadian friends visiting I always prepare Chocolate Raspberry Ice Cream Cake which is most loved by them. It is served as a delicious Dessert. How long will you deprive yourself of Chocolate Raspberry Ice Cream Cake? Go ahead and try it now.
Ingredients
3 cups chocolate ice cream 750 mL
2 pkg IQF raspberries
1/4 cup raspberry liqueur or schnapps 50 mL
2 tbsp granulated sugar 25 mL
6 cups vanilla ice cream 1.5 L
Chocolate curls
Crust
1-1/2 cups chocolate wafer crumbs 375 mL
2 oz semisweet chocolate, chopped 60 g
1/4 cup butter, melted 50 mL
2 tbsp granulated sugar 25 mL
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.
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.
