Raspberry Almond Ice Cream Cake
There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond ice cream cake is simply one of the best you can try. Almond crust followed by two different layers of no-churn ice cream and filled with fresh raspberries and homemade raspberry jam.
Ingredients
Almond Crust
- 1 cup (120g) raw almonds
- 1/2 cup (60g) dates , pitted (about 8-10 dates)
- 2 tbsp (16g) unsweetened cocoa powder
- 2 tbsp (10g) unsweetened shredded coconut
- 1/4 tsp (1g) salt
- 1 tbsp (15ml) water
- 1/2 tsp (3g) almond extract
Raspberry Jam
- 12 oz (350g) fresh or frozen raspberries
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
Almond Ice Cream
- 1 ¼ cup (300g) whipping cream , chilled
- 1/2 can (7 oz , 198g) sweetened condensed milk
- 1 tsp (5g) almond extract
Raspberry Ice Cream
- 1 ¼ cup (300g) whipping cream , chilled
- 1/2 can (7 oz , 198g) sweetened condensed milk
- Half raspberry jam ( about 4 oz-120g)
- Red food coloring , optional
For assembly
- 4 oz (120g) fresh raspberries
For decoration
- ice cream cones
- fresh raspberries
- chocolate sticks
- fresh mint leaves
- powdered sugar
Instructions
Prepare the raspberry jam.
- Place raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for 10-15 minutes until thickens. Remove from heat and sieve to remove seeds. Let cool completely and divide in two.
Prepare the almond crust.
- Place almonds, dates, coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and almond extract and process some more until the mixture is well combined and sticks together when squeezed between your fingers.
- Grease with butter and line with parchment paper a 8 inch (20cm) springform pan. Line the sides with acetate sheet for easier removal. Press the crust mixture into prepared pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside.
Prepare the almond ice cream.
- In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and almond extract until well combined.
- Pour the ice cream mixture over the crust. Freeze for 1-2 hours until slightly set.
- Remove the pan from the freezer and arrange fresh raspberries in a single layer.
- Cover the raspberries with half of raspberry jam. Freeze for at least 30 minutes.
Prepare the raspberry ice cream.
- In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk, the remaining half of raspberry jam and red food coloring if using, until well combined.
- Pour the ice cream mixture over the frozen raspberries. Smooth the top using a spatula. Freeze for 6 hours or overnight to set completely.
- Decorate the cake with ice cream cone, fresh raspberries, chopped almonds, mint leaves and dust with powdered sugar.
- Leave the cake to thaw for 10-15 minutes before serving.Enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 373kcalCarbohydrates: 36.2gProtein: 6.7gFat: 24.2gSaturated Fat: 12.4gCholesterol: 66mgSugar: 28.6g