Raspberry Ice Cream Cake Recipe & Photo

e have been enjoying ice cream for centuries. For a casual affair, nothing more is needed than a pretty bowl filled with a favorite ice cream. But there are many other ways to enjoy this frozen confection. Birthdays and other celebrations are a perfect time for an Ice Cream Cake, which combines a layer or layers of cake (sponge or butter) with a layer or layers of ice cream. They are often decorated with whipped cream or some type of frosting.

One particular combination I enjoy are these miniature Raspberry Ice Cream Cakes which are made with small rounds of pound cake that are topped with raspberry jam, vanilla ice cream, and raspberry whipped cream. Not only do they look good, they also taste good. These little cakes can be as easy or as difficult as you have time for. If time is short you can buy the pound cake, raspberry jam, and vanilla ice cream. If you are more ambitious, you can make the pound cake, raspberry jam, and vanilla ice cream. The choice is yours. Either way, once you have all the components in hand, these little cakes can be made in no time at all. Just slice the pound cake, cut each slice into a round using a 2 or 3 inch (5 - 7.5 cm) cookie cutter, and then top each round with a little raspberry jam and a nicely rounded 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. 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 pan 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 or spray the paper.

In a large bowl, sift together twice, the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

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. Serve warm or at room temperature

Will keep several days well wrapped or it can be frozen for a month.

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.

Sources:

www.cookscountry.com

Pound Cake:

1 3/4 cups (230 grams) cake flour, sifted

2 teaspoons baking powder

1/8 teaspoon salt

1 cup (226 grams) (2 sticks) unsalted butter, room temperature

1 cup (200 grams) superfine or castor sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

Zest of a lemon or orange (optional)

Raspberry Jam or Preserves

Filling:

Vanilla ice cream (homemade or store bought

Frosting:

1 cup heavy whipping cream

4 tablespoons Raspberry Jam or Preserves

Garnish:

Fresh Raspberries

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