RASPBERRY ICE CREAM CAKE

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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

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