Ice Cream Fruitcake
Created by Fizzybrat on May 28, 2019
- Servings: 10
- Prep Time: 40m
- Cook Time: 4h
- Recipe #32336
Ingredients
- 1/2 cup mixed glace fruit
- 1/2 cup golden raisins
- 1/4 cup brandy
- 2 quarts vanilla ice cream (8 cups French vanilla)
- 245 to 280 grams gingersnap cookies (35-40 cookies)
- 1/4 cup butter, melted
- 10 ounces frozen raspberries
- 1/2 cup pecans, chopped
- 1 pint raspberries (fresh)
How to Make
-
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.