Ice Cream Fruitcake

10
Servings
40m
Prep Time
4h
Cook Time
4h 40m
Ready In

Recipe: #32336

May 28, 2019

Categories: Desserts, Freezer



"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. *Cook time is chill time"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (151.7 g)
  • Calories 346.2
  • Total Fat - 17.7 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 38.4 mg
  • Sodium - 136 mg
  • Total Carbohydrate - 43.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 27.1 g
  • Protein - 5.9 g
  • Calcium - 104.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.4 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Press crumb mixture into the bottom of a 9-inch springform pan.

Step 5

Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.

Step 6

Spoon ice cream mixture over crust in springform pan. Smooth down.

Step 7

Cover top with plastic wrap and freeze until firm, about 4 hours.

Step 8

To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

Tips & Variations


No special items needed.

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