Delicious alternative to “just” cake and ice cream!
Slice pound cake or angel food cake into thirds.
1 1/2 cups fresh or frozen raspberries.Puree with 1/3 cup sugar; more or less to taste.
Cool raspberry puree.
Spread half the puree evenly over cake.
Soften ice cream slightly…
Spread thin layer over raspberries.
Continue layering raspberry/ice cream onto last layer of cake.
Top off and work fast….!
Let stand in freezer for 4 hours or overnight.
Enjoy…Mine is going into the freezer now!
Enjoy ~ CBW
Raspberry Ice Cream Cake
Ingredients
? 1 loaf pound cake, sliced horizontally into thirds
? 1 1/2 cups raspberries (6 ounces)
? 1 pint vanilla ice cream, softened
? Confectioners’ sugar, for serving
Directions
? Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
? Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners’ sugar.
{ 13 comments… read them below or add one }
My mouth is watering!
Fantastic recipe! Looks delicious!
Looks great, thanks CBW!
Thanks CraziBeautiful, It looks great!
I love raspberries and icecream! YUM!
Lovely and can’t wait to try your recipe!
Another great recipe
Thanks CBW!
Once again i’m lovin’ your recipe!
Perfect for summer, thanks CBW!
I love CBW, I take pictures on my food site and can’t figure out how you crazi ladies do it. They look so fantastic!
What more could a girl want; cake, fruit and ice cream. I suppose a little chocolate would be appropriate on the side?
Oh what a wonderful summer time dessert!
I WAS on a diet…Not after looking at this.