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Raspberry Ice Cream Cakes Tested Recipe

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Raspberry Ice Cream Cakes

Ice Cream Cakes are a wonderful way to enjoy ice cream and they are especially popular at birthdays and other celebrations. These Raspberry Ice Cream Cakes are made into individual servings and consist of small rounds of pound cake spread with raspberry jam, that are topped with a layer of vanilla ice cream and then a layer of raspberry whipped cream.

Raspberry Ice Cream Cakes are easy to make once you have all the components. If you are ambitious, you can make the pound cake and the vanilla ice cream. But if time is short you can just buy the pound cake and vanilla ice cream. To assemble the ice cream cakes, first slice the pound cake and then cut each slice into a round using a 2 or 3 inch (5 - 7.5 cm) cookie cutter. Next, spread raspberry jam on each slice of cake and top with a scoop of vanilla ice cream. Place the rounds into the freezer for a couple of hours to make sure the ice cream is very firm, and then cover the ice cream with a delicious raspberry flavored whipped cream. Although you could use raspberry sauce to flavor the cream, to make life easier I have simply used raspberry jam which gives you a lovely rose colored cream with a nice raspberry flavor. Once they are covered with the cream, place these cakes back in the freezer for a few hours before serving. The important thing to remember is to take the cakes out of the freezer about 10 minutes before serving so they have a little time to soften. If you like, garnish each cake with a fresh raspberry.
 

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Assemble:  Cut the pound cake into 1/2 inch (1.25 cm) thick slices. Cut the slices into rounds, using a 2 or 3 inch (5 or 7.5 cm) round cookie cutter. Spread about 1 teaspoon of jam on each round of pound cake. Then, place a nicely rounded scoop of vanilla ice cream on top of the jam. Place the rounds on a baking sheet or in a plastic container, cover with plastic wrap, and place in freezer until the ice cream has become very firm (about two hours or up to a couple of days).

Frosting: In the bowl of your electric mixer, or with a hand mixer, whip the cream until soft peaks form. Add the Raspberry Jam and whip until incorporated. Remove the ice cream cakes from the freezer and cover each cake with the whipped cream. Return the cakes to the freezer to set (about two hours or up to two days).

To Serve: Remove the cakes from the freezer about 10 minutes before serving. Garnish each ice cream cake with a fresh raspberry.

Makes 12 - 2 or 3 inch (5 - 7.5 cm) ice cream cakes.

Reference:

www.cookscountry.com

Pound Cake:

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (150 grams) granulated white sugar

13 tablespoons (185 grams) unsalted butter, room temperature

Raspberry Jam or Preserves

Filling:

Vanilla ice cream (homemade or store bought)

Frosting:

1 cup heavy whipping cream

4 tablespoons Raspberry Jam or Preserves (or Raspberry Sauce)

Garnish:

Fresh Raspberries

 

 

 

 
 
     
 

 

 

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