Lemon Raspberry Ice Cream Cake
Lemon Raspberry Ice Cream Cake
A practical Lemon Raspberry Ice Cream Cake recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 200G/7Oz Fresh Raspberries
- 1/2 Lemon, Zest And Juice
- 250G/9Oz Vanilla Ice Cream
- 340G/12Oz Raspberry Jam, Loosened With 2 Tbsp Warm Water
- 4 Large Free-Range Eggs
- 1 Tsp Vanilla Extract
- 130G/4 3/4Oz Caster Sugar
- 130G/4 3/4Oz Self-Raising Flour
- 150G/5 1/2Oz Fresh Raspberries
- 1 Tbsp Icing Sugar
- 1/2 Lemon, Juice Only
- 50Ml/2Fl Oz Raspberry Liqueur
- To Serve
Method
- Heat oven to 350 degrees f.
- For the fruit puree in a large bowl mix the raspberries and lemon juice. Set aside to macerate.
- Spoon the softened ice cream into 8 individual individual custard cups.
- Use a knife to swirl the raspberry juice around. Place a piece of plastic wrap directly on the top of the ice cream. Cover the bowl with a lid and put it into the freezer until firm.
- For the sponge cake in a large bowl whisk together the eggs, vanilla extract and caster sugar until well combined.
- Gradually add the flour, stirring with a wooden spoon to form a smooth batter. Stir in the raspberries and the lemon juice. Pour over the ice cream in the parfait glasses.
- Place on the oven tray and bake for about 20 minutes or until a skewer inserted into the middle of the cake comes out clean.
- For the raspberry glaze in a medium bowl, mix all ingredients and cook over the double boiler until the raspberries break down and the sauce thickens. Cool on a wire rack.
- Arrange the ice cream on top of the raspberry sponge cake and decorate with the raspberries.