Coffee-Raspberry Ice Cream Cake

Description
Contributed by Catsrecipes Y-Group
 * Source: Old Newspaper Clipping
 * 8 – 10 Servings

Ingredients

 * 6 cups slightly softened coffee ice cream
 * 1 pt raspberries, lightly crushed, reserve 6 – 8 whole for garnish
 * 1 cup heavy or whipping cream
 * 2 tsp confectioners' sugar
 * 1 tsp kirsch or Framboise liqueur

Directions

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

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