ICE CREAM FRUITCAKE
A delicious twist on the traditional fruit cake. I have to say I much prefer this. I will sometimes add a thin layer of vanilla ice cream mixed with a dash of almond extract to the top.
Provided by Alia55
Categories Frozen Desserts
Time 4h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
- Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
- In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
- Press crumb mixture into the bottom of a 9-inch springform pan.
- Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
- Spoon ice cream mixture over crust in springform pan. Smooth down.
- Cover top with plastic wrap and freeze until firm, about 4 hours.
- To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.
Nutrition Facts : Calories 690.3, Fat 38.9, SaturatedFat 21.6, Cholesterol 169.7, Sodium 298.9, Carbohydrate 74.7, Fiber 4.6, Sugar 52.3, Protein 8.7
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