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"
- 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
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.
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.
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.
Press crumb mixture into the bottom of a 9-inch springform pan.
Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
Spoon ice cream mixture over crust in springform pan. Smooth down.
Cover top with plastic wrap and freeze until firm, about 4 hours.
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.