Lemon Raspberry Ice Cream Cake

Lemon Raspberry Ice Cream Cake

Recipe rating

4.63 out of 5 based on 1536 reviews

Description

Delicious Lemon Raspberry Ice Cream Cake using fresh ingredients, made with ❤️ for you. Give it a try today, easy to cook. Total time to cook is approx 30 min. Enjoy!

Raw Ingredients

Raspberries Lemon Zest Juice Vanilla Ice Cream Raspberry Jam Tbsp Water Free-Range Eggs Vanilla Extract Caster Sugar Flour Raspberries Tbsp Icing Sugar Lemon Juice Raspberry Liqueur

Ingredients With Quantity

  • 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

Directions

  • 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.

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