Labor Day Dessert: Raspberry Ice Cream Cake

Raspberry Ice Cream Cake Ingredients:

8 servings

1 frozen or homemade pound cake (10-3/4 ounces). The frozen one should be unthawed and the normal one should be at room temperature.

Softened vanilla ice cream (1 cup)

Cream of tartar

Softened raspberry sorbet (2 cups)

Pure vanilla extract (1/2 teaspoon)

Sugar (1/2 cup)

2 large egg whites

Chocolate wafer cookies (1/2 cup; roughly crumbled)

Ice Cream Cake Directions:

1. Cut the pound cake horizontally into 4 slices. Line a baking pan with plastic wrap while leaving two sides with 6 inches overhang.
2. Now, make the layers in the pan. The order of the layers can be one slice cake at the bottom, 1-cup sorbet, one slice of cake, half-cup ice cream, crumbs of cookies, another half-cup ice cream, another cake slice, one-cup sorbet, and finally, one slice of cake at the top. Remember that, you can decorate the order any way you want. With a slice of cake at the bottom and the top, arrange the internal layers as per your taste and liking.
3. Wrap the layered cake with a piece of plastic wrap. You have to refrigerate it for minimum one hour and can keep it in the freezer for maximum three days.

Meringue Filling Cake Directions:

1. While the cake is in the freezer, whisk together a pinch of cream of tartar and the egg whites in a heatproof bowl.
2. Put the bowl over a pan of boiling water and keep stirring until the mixture becomes foamy. Mix sugar and keep whisking until the sugar dissolves.
3. Turn off the heat and beat the mixture with an electric mixer for 6 minutes until sheeny, stiff peaks are formed. Now, add vanilla and beat for another minute.
4. Take the cake out of the freezer and top with meringue.
5. Serve!

Conscious about health? Make the cake Gluten Free and no one will know the difference! The topping can be changed with anything you like. You can use plain whipped cream or fruits like kiwis, cherries, or raspberries with drizzled chocolate on top. This raspberry ice cream cake is a fabulous recipe that your guests will surely love to taste.

Do you have any other variations of this ice cream cake recipe? For more dessert ideas on Stagetecture, click here.

Ice cream cakes are a perfect way to celebrate the arrival of spring and make an easy dessert that looks great. They are quick to whip up and does not require hours of baking in the kitchen. This decadent recipe uses three of my all time favorite ingredients – ice-cream, oreos and chocolate. It is great for birthday parties or a warm summer evening. I am pretty sure your ice cream cake will be gone in a matter of minutes.

Easy Dessert: Chocolate Oreo Ice Cream Cake

Image via: The Kitchn

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Ingredients:

One 13-ounce package Oreos

16 ounces chocolate cake, store bought

2 quarts vanilla ice cream

1 cup chocolate sauce

4 ounces dark chocolate

1 tablespoon butter

Image via: Pinterest

Directions:

1.Prepare a 10-inch spring form pan by greasing extremely lightly with butter or baking spray. Roughly chop or crumble the sandwich cookies into quarters or smaller bite-sized bits, and divide into three parts. Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled sandwich cookies.

2.Soften the vanilla ice cream and add in about 2/3 of a quart of very soft vanilla ice cream, and stir gently but thoroughly until the cake and ice cream are well-combined. Press this mixture into the bottom of the spring form pan.

3.In a separate bowl, mix the remaining 1 1/3 quarts vanilla ice cream with another 1/3 of the crumbled cookies. Swirl in about 1/2 cup of the chocolate sauce. Press this on top of the cake mixture in the springform pan; it will come nearly up to the top of the pan.

4.Press the remaining cookies into the top of the cake and drizzle the remaining sauce over top, swirling it and pressing it in so it doesn’t run over the side of the pan.

5.Lightly cover the cake pan and freeze for at least 4 hours, ideally overnight.

6.When ready to serve, let the cake sit at room temperature for about 5 minutes, and run a knife around the inside of the cake pan. Open the spring form mold gently; it should release easily from the slightly melted cake. Re-freeze the unmolded cake while you prepare the chocolate.

7.Gently melt the chocolate with the butter over low heat in a small saucepan. When completely melted, drizzle over the ice cream cake and serve in big wedges with additional cookies to garnish, if you need one last dose of crunchy cookie!

Image via: Life Love and Sugar

Frozen chocolate oreo ice-cream cake recipe is a versatile one. You can use any flavor of ice-cream and combination of oreo sandwiches that you like. I am looking forward to trying the chocolate mint oreo one. Instead of a store bought cake, you can bake one yourself at home and create layers of cake and ice cream. What other flavors of ice-cream cake do you like?

For more dessert ideas on Stagetecture, click here.