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Raspberry Ice Cream Cake

Source: EverydayFoodMag.com
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Rating: 2   Reviews: 1 See Reviews
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Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic puree for desserts.
RECIPE INGREDIENTS
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
Raspberry Ice Cream Cake Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 06/07/2010
Part of These Recipe Collections Find Similar Recipes »
 Cool Ice Cream Desserts
 Martha Stewart's Easy Summer Desserts
 Cool Cookout Desserts
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: candy, KS Reviewed: 06/29/2014
Refreshing
Very good -- something different
3 people gave this Cheers. Click here to Cheer this review. Report Violation
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