Coffee-Raspberry Ice Cream Cake

Coffee-Raspberry Ice Cream Cake Recipe

Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6-8

Introduction

Coffee-Raspberry Ice Cream Cake is a delightful and refreshing dessert that combines the rich flavors of coffee and the tartness of raspberries with creamy vanilla ice cream. This elegant cake is perfect for special occasions or as a sweet treat on a hot summer day.

History

The combination of coffee and raspberries in a dessert is a classic flavor pairing that has been enjoyed for centuries. This recipe takes that traditional flavor combination and transforms it into a modern and elegant dessert that is sure to impress your guests.

Ingredients

6 cups of slightly softened ice cream (chocolate, coffee, or vanilla)
2 tsp of coffee powder
1 pt (473 ml) of raspberries, lightly crushed, reserving 6 – 8 whole ones for garnishing
1 cup of heavy or whipping cream
2 tsp of confectioners' sugar
1 tsp of kirsch or Framboise liqueur

How to prepare

Lightly oil the bottom and sides of a 9" spring-form pan.
Using a bowl scraper, spread 0.5 cups of ice cream and carefully spoon the remaining ice cream over the top.
Place in the freezer for 3 hours or until the ice cream is firm.
Whip the cream with confectioners' sugar, coffee powder, and liqueur.
Remove the cake from the freezer and remove the sides of the spring-form pan.
Using a bowl scraper or pastry tube with a star tip, layer the whipped cream over the entire surface of the cake.
Return to the freezer for 1 – 2 hours longer.
Remove from the freezer 15 minutes before serving.

Variations

Substitute the raspberries with strawberries or blueberries for a different flavor profile.
Use chocolate or caramel ice cream instead of vanilla for a richer dessert.

Notes

Ice cream cake may be stored in airtight plastic for 2 weeks.
To make chocolate curls, scrape the bar of chocolate vertically with vegetable peeler and add to garnish with whole raspberries.

Cooking Tips & Tricks

Make sure to slightly soften the vanilla ice cream before spreading it in the spring-form pan to make it easier to work with.

- Lightly oiling the pan will help prevent the ice cream from sticking to the sides.

- Be sure to crush the raspberries lightly to release their juices and flavor.

- Whipping the cream with confectioners' sugar, coffee powder, and liqueur adds a delicious and creamy topping to the cake.

Serving Suggestions

Serve Coffee-Raspberry Ice Cream Cake with a drizzle of chocolate sauce or a sprinkle of crushed nuts for added texture and flavor.

Cooking Techniques

Lightly oiling the pan will help prevent the ice cream from sticking.

- Layering the whipped cream over the cake with a pastry tube or bowl scraper creates a beautiful and elegant presentation.

Ingredient Substitutions

Use any flavor of ice cream you prefer in place of vanilla.

- Substitute the kirsch or Framboise liqueur with vanilla extract for a non-alcoholic version.

Make Ahead Tips

Coffee-Raspberry Ice Cream Cake can be made ahead of time and stored in the freezer for up to 3 days before serving.

Presentation Ideas

Garnish the top of the cake with fresh raspberries and a dusting of cocoa powder for a beautiful presentation.

Pairing Recommendations

Serve Coffee-Raspberry Ice Cream Cake with a cup of hot coffee or a glass of dessert wine for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover Coffee-Raspberry Ice Cream Cake in the freezer, tightly covered, for up to 3 days. Allow the cake to sit at room temperature for 15 minutes before serving to soften slightly.

Nutrition Information

Calories per serving

Each serving of Coffee-Raspberry Ice Cream Cake contains approximately 300 calories.

Carbohydrates

Each serving of Coffee-Raspberry Ice Cream Cake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Coffee-Raspberry Ice Cream Cake contains approximately 15 grams of fats.

Proteins

Each serving of Coffee-Raspberry Ice Cream Cake contains approximately 5 grams of proteins.

Vitamins and minerals

Coffee-Raspberry Ice Cream Cake is a good source of Vitamin C from the raspberries.

Alergens

This recipe contains dairy and may contain nuts. Please check for allergens before serving.

Summary

Coffee-Raspberry Ice Cream Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Coffee-Raspberry Ice Cream Cake is a delicious and elegant dessert that combines the flavors of coffee, raspberries, and vanilla ice cream. This recipe is perfect for special occasions or as a sweet treat on a hot summer day.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a photo caught my eye – a decadent Coffee-Raspberry Ice Cream Cake, with layers of rich coffee-flavored ice cream and tart raspberry swirls.

I had never made anything quite like it before, but something about the combination of flavors and textures intrigued me. I knew I had to try my hand at making this delicious dessert. The recipe itself was simple enough – a coffee-flavored ice cream base, swirled with a homemade raspberry sauce, and layered with crushed chocolate cookies for added crunch.

I set to work gathering the ingredients, carefully measuring out the coffee, heavy cream, and sugar for the ice cream base. I heated the mixture over a low flame, stirring constantly until it thickened and coated the back of a spoon. Once the base had cooled, I folded in whipped cream and poured it into a springform pan to freeze.

Next, I turned my attention to the raspberry sauce. I picked fresh raspberries from my garden and simmered them with sugar and a touch of lemon juice until they had broken down into a thick, sticky compote. I strained out the seeds and set the sauce aside to cool.

Once the ice cream had set, I removed it from the freezer and swirled in the raspberry sauce, creating a marbled effect that was as beautiful as it was delicious. I topped the ice cream with a layer of crushed chocolate cookies, adding a satisfying crunch to each bite.

As I sliced into the cake and served it to my family, I couldn't help but feel a sense of pride. I had taken a recipe that was unfamiliar to me and made it my own, infusing it with love and care along the way. The flavors of the coffee, raspberry, and chocolate melded together perfectly, creating a dessert that was both sophisticated and comforting.

Over the years, I have made this Coffee-Raspberry Ice Cream Cake countless times, each time tweaking the recipe ever so slightly to suit my tastes. I have shared it with friends and family, passing on the joy and satisfaction that comes from creating something delicious from scratch.

In a way, this recipe has come to symbolize my love of cooking and my desire to always be learning and experimenting in the kitchen. It reminds me of the countless hours I have spent poring over cookbooks, trying out new techniques, and seeking inspiration from the world around me.

As I sit here now, reminiscing about the first time I made this cake, I am filled with a sense of gratitude for all of the people and experiences that have shaped me into the cook I am today. I am grateful for my grandmother, who passed down her love of food and recipes to me, and for the countless mentors and friends who have shared their knowledge and passion with me over the years.

So here I am, a grandmother myself now, passing on this recipe for Coffee-Raspberry Ice Cream Cake to the next generation. I hope that they will find as much joy in making it as I have, and that they will continue to experiment, learn, and grow in their own culinary journeys. After all, the kitchen is a place where memories are made and traditions are born – and I am grateful to be a part of that legacy.