Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Old Newspaper Clipping
  • 8 – 10 Servings

Ingredients Edit

Directions Edit

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

Note Edit

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

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