RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
- Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
RASPBERRY ICE CREAM
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
RASPBERRY MERINGUE ICE-CREAM CAKE
This fabulous no-cook dessert is perfect for summer entertaining
Provided by Mary Cadogan
Time 20m
Number Of Ingredients 7
Steps:
- Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.
- Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.
- Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.
- To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.
Nutrition Facts : Calories 468 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE
Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.
Provided by Kendra Vaculin
Categories Pistachio Milk/Cream Vanilla Jam or Jelly Dessert Frozen Dessert Quick & Easy Ice Cream Summer Mother's Day Father's Day Fourth of July Labor Day Memorial Day Backyard BBQ
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
PEACH-RASPBERRY ICE CREAM CAKE
Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.
Provided by Samantha Seneviratne
Categories cakes, ice creams and sorbets, dessert
Time 9h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
- Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
- Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
- Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
- Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
- Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
- Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
- Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
- To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 161 milligrams, Sugar 23 grams, TransFat 0 grams
CHOCOLATE-FLAKE RASPBERRY ICE CREAM
A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.
Provided by Dorie Greenspan
Categories snack, ice creams and sorbets
Time 15m
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
- Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
- Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
- Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.
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