Ice Cream Fruitcake
"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 is 10 servings
Ingredients
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 by Step Method
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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