Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce Recipe
Servings: 12
Ingredients
- 6 c. red raspberries, frzn
- 1/2 gal vanilla ice cream
- Â Â About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
- 1/4 c. amaretto liqueur (optional)
- 2/3 c. sugar
- 4 c. frzn red raspberries
- 2 Tbsp. amaretto (substitute 1/2 tsp. almond extract if you prefer
- Â Â a nonalcoholic sauce)
- 3/4 c. sugar
- 1 c. heavy whipping cream
- 2 tsp sugar
- 1/2 tsp almond extract
Directions
- Prepare spring-form pan by spraying with cooking spray, then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.
- Thaw 6 c. frzn raspberries.
- Remove ice cream from freezer and soften.
- Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan.
- Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.
- Sprinkle amaretto over all ladyfingers, if you like (omit this step for nonalcoholic cake). Set aside.
- Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add in softened ice cream to raspberry puree, and combine well.
- Pour ice cream mix into prepared pan with ladyfingers.
- Freeze cake, covered with plastic wrap, till frzn hard, about six hrs or possibly up to one week.
- To serve, remove cake from freezer and let soften in refrigerator at least 30 min and up to 45 min before serving time.
- Remove cake from pan, discarding plastic wrap.
- Whip heavy cream with sugar and almond extract till stiff peaks form.
- Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or possibly frzn whole raspberries.
- You may further decorate center with unsprayed fresh flowers, if you like.
- Serve cake with sauce.
- Pass extra sauce at the table.
- To make the sauce: In a food processor, puree raspberries with sugar and amaretto (or possibly almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.
- Makes 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 12 servings | |
| Calories 453 | |
| Calories from Fat 135 | 30% |
| Total Fat 15.12g | 19% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 83mg | 3% |
| Potassium 370mg | 11% |
| Total Carbs 75.85g | 20% |
| Dietary Fiber 8.1g | 27% |
| Sugars 65.27g | 44% |
| Protein 4.79g | 8% |
