Friday, June 18, 2010

Raspberry Ice Cream Cake with Homemade Ice Cream

Are you finding it much too hot out to turn on the oven?  Time for ice cream cake!

Chocolate and Raspberry is one of my new favorite flavor combinations - doesn't matter the form: cakes, brownies, cupcakes, or ice cream cake like this one... Plus, I love that it's pink!

Ice cream cakes are great for entertaining, because so much of the work can be done ahead of time.  And guests are always impressed with homemade ice cream, though feel free to use store-bought if you don't have an ice cream maker.  You can even stir in the raspberry puree into store-bought vanilla ice cream, if you want to go the semi-homemade route.

Oreo Crust

5 ounces crushed oreo cookies 
4 tablespoons (2 ounces; 1/2 stick) butter

Melt the butter, and stir into the cookie crumbs.  Press evenly into the bottom of an 8" springform pan, and cover with plastic wrap.  Freeze at least one hour.

Raspberry Ice Cream

First, you'll need 2 cups of raspberry puree. Start with about 4 - 5 cups of frozen raspberries, thaw (or microwave briefly if you're in a hurry), and puree in the blender or food processor.  If you want to strain your puree, you'll need to start with even more frozen raspberries (7-8 cups), but I didn't bother.  I like the look of the darker pink specks in the ice cream, and it still tastes great with less work!

Raspberry Puree

Ice Cream (loosely adapted from David Lebovitz)

2 cups heavy cream, divided
1 cup whole milk
3/4 cup sugar
Pinch salt
1 tablespoon fresh lemon juice
2 cups raspberry puree

Heat 1 cup cream with the milk, sugar, and salt until the sugar is completely dissolved.  Pour the mixture into the blender or food processor with the remaining ingredients, and mix well.

Chill thoroughly (45 minutes should be plenty).  Freeze the mixture (according to the instructions) in your ice cream maker.  If the ice cream is still extremely soft, freeze another hour or two in the freezer; otherwise you can proceed to assembly, and spread the ice cream onto the oreo crust.

Chocolate Ganache

4 ounces chocolate, finely chopped
1/2 cup (4 ounces) heavy cream

Place the chocolate in a small bowl.  Bring the cream to a boil, and pour over the chocolate.  After one minute, stir until completely blended.  Let the ganache come to room temperature (this might take an hour or more), stirring occasionally.


Remove the ice cream from the freezer and spread it over the oreo crust.  Work quickly so that the ice cream doesn't melt.  Cover with plastic wrap (press right onto the ice cream itself), and place in the freezer for two hours.  Make the ganache; it should reach room temperature by the end of the two hours.

Spread the ganache over the ice cream.  If the ganache has not cooled, the chocolate will melt the ice cream underneath.    Place plastic wrap over the ganache, and be sure it's touching.  Otherwise you'll get freezer crystals on top of the ganache, as in the pictures above.  Place the cake in the freezer again for another two hours.  

Remove from the freezer, and top with fresh raspberries if desired.  Enjoy!

Amanda's Birthday Cake

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