Coffee-Raspberry Ice Cream Cake

Description

 * 8 – 10 Servings

Ingredients

 * 6 cups ice cream, slightly softened (chocolate, coffee, or vanilla)
 * 2 teaspoons coffee powder
 * 1 pt. raspberries, lightly crushed, reserving 6 – 8 whole for garnishing
 * 1 cup heavy or whipping cream
 * 2 tsp. confectioners' sugar
 * 1 tsp. kirsch or Framboise liqueur

Directions

 * 1) Lightly oil the bottom and sides of the 9" spring-form pan.
 * 2) Using the bowl scraper, spread ½ ice cream and carefully spoon remaining ice cream over the top.
 * 3) Place in a freezer 3 hours or until ice cream is firm.
 * 4) Whip cream with confectioners' sugar, coffee powder, and liqueur.
 * 5) Remove the cake from freezer and remove sides of spring-form pan.
 * 6) Using a bowl scraper or pastry tube, with a star tip, layer whipped cream entirely over the cake surface.
 * 7) Return to the freezer 1 – 2 hr. longer.
 * 8) Remove from the freezer 15 minutes before serving.

Note
Ice cream cake may be stored in airtight plastic for 2 weeks.

To make chocolate curls, scrape the bar of chocolate vertically with vegetable peeler and add to garnish with whole raspberries.

Contributed by

 * Catsrecipes Y-Group
 * Source: Old Newspaper Clipping