Chocolate Raspberry Ice Cream Cake Recipe
Ingredients
| Chocolate ice cream | 3 Cup (16 tbs) | |
| 2 pkg IQF raspberries | ||
| 1/4 cup raspberry liqueur or schnapps 50 mL | ||
| Granulated Sugar | 2 Tablespoon | |
| Vanilla Ice Cream | 6 Cup (16 tbs) | |
| Chocolate curls | ||
| Crust | ||
| 1-1/2 cups chocolate wafer crumbs 375 mL | ||
| Semi-sweet chocolate | 2 Ounce, chopped | |
| 1/4 cup butter, melted 50 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.
Chef
