Raspberry Almond Ice Cream Cake

Raspberry Almond Ice Cream Cake

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There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond Ice cream cake is simply one of the best you can try. Almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.  The first layer of ice cream is rich in almond flavor and the other one is bursting with fresh raspberries. This flavor combination is simply irresistible and a crowd pleasure.

 

You can make a lot of variations to the recipe, trying different crusts like cookie crust, sponge cake, ladyfingers if desired, different types of berries or fruits, different flavor combinations and have each time an amazing dessert ready to impress your family and friends. Hope you’ll try it out and enjoy!

 

Related Posts:
Tiramisu 
Baked Alaska
Coconut Mango Ice Cream

 

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Ingredients
  • Makes about 10-12 servings
  • Almond Crust
  • 1 cup (120g) raw almonds
  • 1/2 cup (60g) dates, pitted (about 8-10 dates)
  • 2 tbsp (16g) unsweetened cocoa powder
  • 2 tbsp (10g) unsweetened shredded coconut
  • 1/4 tsp (1g) salt
  • 1 tbsp (15ml) water
  • 1/2 tsp (3g) almond extract
  • Raspberry Jam
  • 12 oz (350g) fresh or frozen raspberries
  • 1/3 cup (70g) sugar
  • 1 tbsp (15ml) lemon juice
  • Almond Ice Cream
  • 1 1/4 cup (300g) whipping cream, chilled
  • 1/2 can (7 oz, 198g) sweetened condensed milk
  • 1 tsp (5g) almond extract
  • Raspberry Ice Cream
  • 1 1/4 cup (300g) whipping cream, chilled
  • 1/2 can (7 oz, 198g) sweetened condensed milk
  • Half raspberry jam ( about 4 oz-120g)
  • Red food coloring, optional
  • For assembly
  • 4 oz (120g) fresh raspberries
  • For decoration
  • ice cream cones
  • fresh raspberries
  • chocolate sticks
  • fresh mint leaves
  • powdered sugar
Directions
  1. Prepare raspberry jam. Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 10-15 minutes until thickens. Remove from heat and sieve to remove seeds. Let cool completely and divide in two.
  2. Prepare almond crust. Place almonds, dates, coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
  3. Grease with butter and line with parchment paper a 8 inch (20cm) springform pan. Line the sides with acetate sheet for easier removal.  Press the crust mixture into prepared pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside.
  4. Prepare almond ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and almond extract until well combined.
  5. Pour the ice cream mixture over the crust. Freeze for 1-2 hours until slightly set.
  6. Remove the pan from the freezer and arrange fresh raspberries in a single layer.
  7. Cover the raspberries with half of raspberry jam. Freeze for at least 30 minutes.
  8. Prepare raspberry ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk, the remaining half of raspberry jam and red food coloring if using, until well combined.
  9. Pour the ice cream mixture over the frozen raspberries. Smooth the top using a spatula.  Freeze for 6 hours or overnight to set completely.
  10. Decorate the cake with ice cream cone, fresh raspberries, chopped almonds, mint leaves and dust with powdered sugar.
  11. Leave the cake to thaw for 10-15 minutes before serving.Enjoy!
Raspberry Almond Ice Cream Cake -1
Nutrition facts 1 Serving out of 12 - Calories:373, Fat:24.2g, Saturated Fat:12.4g, Carbohydrates:36.2g, Sugar:28.6g , Fiber:4.8g, Protein:6.7g , Cholesterol:66mg, Sodium 90mg 4%, Vitamin D 0mcg 0%, Calcium 165mg 13%, Iron 1mg 5%, Potassium 354mg 8%, daily percent values are based on a 2000 calorie diet

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