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