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.