Best 2 Raspberry Ice Cream Cake Recipes

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Indulge in a delightful symphony of flavors with our Raspberry Ice Cream Cake, a culinary masterpiece that combines the vibrant tartness of raspberries with the creamy richness of ice cream and the delicate texture of cake. This frozen delight is perfect for any occasion, whether it's a summer gathering or a special celebration. With our easy-to-follow recipes, you'll be able to create a stunning cake that will impress your family and friends. From the classic Raspberry Ice Cream Cake to the elegant Raspberry Swirl Ice Cream Cake and the refreshing Raspberry Lemonade Ice Cream Cake, we have a recipe for every taste and skill level. Get ready to embark on a sweet and icy adventure as we guide you through the steps of making these delectable treats.

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PEACH-RASPBERRY ICE CREAM CAKE



Peach-Raspberry Ice Cream Cake image

Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.

Provided by Samantha Seneviratne

Categories     cakes, ice creams and sorbets, dessert

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 18

1 ripe peach, finely chopped (about 170 grams/1 1/4 cups; no need to peel it)
2 tablespoons granulated sugar
2 cups/240 grams raspberries, lightly mashed
1/2 cup/154 grams good-quality peach preserves, large fruit pieces chopped
1/2 cup/120 milliliters evaporated milk
Pinch of salt
1 1/2 cups/360 milliliters heavy cream
3/4 cup/95 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
5 tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk, at room temperature
2 tablespoons/30 milliliters whole milk, at room temperature
1 ripe peach, thinly sliced (no need to peel it)
1/2 cup/60 grams raspberries
1 tablespoon granulated sugar

Steps:

  • Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
  • Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
  • Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
  • Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
  • Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
  • Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  • Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  • Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
  • To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 161 milligrams, Sugar 23 grams, TransFat 0 grams

RASPBERRY ICE CREAM CAKE



Raspberry Ice Cream Cake image

Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 15m

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 321 g, Fat 15 g, Fiber 2 g, Protein 6 g

Tips:

  • Use fresh raspberries for the best flavor. Frozen raspberries can be used, but they will not be as flavorful.
  • If you don't have a food processor, you can mash the raspberries with a fork or potato masher.
  • The ice cream cake can be made ahead of time and frozen for up to 2 weeks. Thaw the cake in the refrigerator for about 2 hours before serving.
  • Garnish the cake with fresh raspberries, whipped cream, or chocolate shavings before serving.

Conclusion:

This raspberry ice cream cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its creamy ice cream filling, tangy raspberry sauce, and crunchy cookie crust, this cake is sure to be a hit with everyone who tries it.

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