Red Raspberry Ice Cream Cake with Raspberry Amaretto Sauce
Makes 10 servings with 1 1/2 cups sauce
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers
1/4 cup Amaretto liqueur (optional)
2/3 cup granulated sugar
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute 1/2 teaspoon almond extract if
prefer a nonalcoholic sauce)
3/4 cup granulated sugar
1 cup heavy whipping cream
2 teaspoons granulated sugar
1/2 teaspoon almond extract
- Coat springform with cooking spray and then line with plastic wrap.
Let plastic wrap hang over the sides of the pan.
- Thaw 6 cups frozen raspberries. Remove ice cream from freezer and
- Cut ladyfingers in length to be flush with top edge of plastic-lined
pan; stand them, with rounded edge at the top, along the sides of
the pan. Place additional ladyfingers in the bottom of the pan,
squeezing them in tightly to cover completely, cutting to fit in
small areas if needed. Sprinkle Amaretto over ladyfingers; set aside.
- Puree raspberries in a food processor with the sugar. Press through
a fine sieve into a large bowl. Add softened ice cream to raspberry
puree, and combine well. Pour ice cream mixture into prepared pan
with ladyfingers. Freeze cake, covered with plastic wrap, until
frozen hard, about 6 hours.
- To serve, remove cake from freezer and let soften in refrigerator
at least 30 minutes and up to 45 minutes.
- Remove cake from pan, discarding plastic wrap.
- Whip heavy cream with sugar and almond extract until stiff peaks
form. Garnish cake by piping cream along edge of cake with a large
piping tip. Top cream with fresh or frozen whole raspberries.
- Serve cake with sauce. Pass extra sauce at the table.
- To make the sauce:
In a food processor, puree raspberries with sugar
and Amaretto (or almond extract) and force through a fine sieve
into a bowl. Sauce may be made ahead, covered and chilled.
Nutrition information per serving: 557 cal., 7 g protein, 86
g carbohydrates, 21 g total fat (13 g saturated fat), 79 mg cholesterol,
264 mg sodium
Recipe and photograph provided courtesy of the Oregon Raspberry
and Blackberry Commission.