Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups slightly softened coffee ice cream
- 1 pt raspberries, lightly crushed, reserve 6 – 8 whole for garnish
- 1 cup heavy or whipping cream
- 2 tsp confectioners' sugar
- 1 tsp kirsch or Framboise liqueur
Directions
Lightly oil bottom and sides of 9" spring-form pan.
Using bowl scraper, spread ½ coffee ice cream and carefully spoon remaining ice cream over top.
Place in freezer 3 hr or until ice cream is firm.
Whip cream with confectioners' sugar and liqueur.
Remove cake from freezer and remove sides of spring-form pan.
Using bowl scraper or pastry tube, with star tip, layer whipped cream entirely over cake surface.
Return to freezer 1 – 2 hr longer.
Remove from freezer 15 minutes before serving.
ice cream cake may be stored in airtight plastic for 2 weeks.