Raspberry Vanilla Ice-Cream CakeTuesday, April 30, 2013
This is dessert at its very best. It is so simple, you could whip it with a blindfold on. Seriously, why use your oven during this unbearable hot days. Try this and you'll agree with me.
You could switch raspberry to strawberry, or any other berries, if you want. Frozen raspberries are so scarce we don't even have one at our local store here. I was looking for them since last Dec. But thankfully, the fresh ones seem to be breeding in the shopping rack again. The cheapest I could get is at 5.99 dollar a punnet. Isk.
Anyway, this dessert definitely has a winning taste. It's unbelievably less sweet than I thought it would be. The raspberry's tangy flavour has acted brilliantly. Love, love, love it.
I can't help it...it's a perfect dessert.. :)
Raspberry Vanilla Ice-Cream Cake
(Resource: Martha Stewart)
1 loaf pound cake, sliced horizontally into thirds- I sliced them thinly.
1 1/2 cups raspberries (6 ounces)-
1 pint vanilla ice cream, softened
Confectioners' sugar, for serving
1. 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.
2. 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.
RC Note: It's important to bring the cake out of freezer half an hour before you serve it. Or you gonna end up like my cake in above pics. See how messy it was. It takes some times for it to soften enough to cut. Trust me, it's definitely well worth the wait. ;)
Happy voting to all Malaysian! :)