Red Raspberry Ice Cream Cake with Raspberry
A 9-inch heart-shaped springform pan will give you an appropriate
shape, but if you don't have one you may substitute a 9-inch round
For the cake
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers (available at
most large grocery stores)
1/4 cup Amaretto liqueur (optional)
2/3 cup granulated sugar
For the sauce
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute 1/2 teaspoon almond
extract if you prefer a nonalcoholic sauce)
3/4 cup granulated sugar
1 cup heavy whipping cream
2 teaspoons granulated sugar
1/2 teaspoon almond extract
Prepare springform pan by spraying with cooking spray and then
lining with plastic wrap. Let plastic wrap hang over the sides of
Thaw 6 cups frozen raspberries. Remove ice cream from freezer and
Cut ladyfingers in length to be flush with top edge of plastic-lined
pan; stand them, with rounded edge at the top, along the sides of
the pan. Place additional ladyfingers in the bottom of the pan,
squeezing them in tightly to cover completely, cutting to fit in
small areas if needed.
Sprinkle Amaretto over all ladyfingers, if desired (omit this step
for nonalcoholic cake); set aside.
Puree raspberries in a food processor with the sugar. Press through
a fine sieve into a large bowl. Add softened ice cream to raspberry
puree, and combine well. Pour ice cream mixture into prepared pan
with ladyfingers. Freeze cake, covered with plastic wrap, until
frozen hard, about 6 hours or up to 1 week.
To serve, remove cake from freezer and let soften in refrigerator at
least 30 minutes and up to 45 minutes before serving time. Remove
cake from pan, discarding plastic wrap.
Whip heavy cream with sugar and almond extract until stiff peaks
form. Garnish cake by piping cream along edge of cake with a large
piping tip. Top cream with fresh or frozen whole raspberries. You
may further decorate center with unsprayed fresh flowers, if
Serve cake with sauce. Pass extra sauce at the table.
Yield: 10 servings.
To make the sauce: In a food processor, puree raspberries with sugar
and Amaretto (or almond extract) and force through a fine sieve into
a bowl. Sauce may be made ahead, covered and chilled.
Yield: 1 1/2 cups.
Source: Courtesy of Oregon Raspberry and