Howto & Style Yummy 

Raspberry Almond Ice Cream Cake

There is nothing like a refreshing dessert during the hot summer days and this Raspberry Almond Ice Cream cake is simply one of the best you can try. Almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/raspberry-almond-ice-cream-cake

Makes about 10-12 servings

Almond Crust
1 cup (120g) raw almonds
1/2 cup (60g) dates, pitted (about 8-10 dates)
2 tbsp (16g) unsweetened cocoa powder
2 tbsp (10g) unsweetened shredded coconut
1/4 tsp (1g) salt
1 tbsp (15ml) water
1/2 tsp (3g) almond extract

Raspberry Jam
12 oz (350g) fresh or frozen raspberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice

Almond Ice Cream
1 1/4 cup (300g) whipping cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
1 tsp (5g) almond extract

Raspberry Ice Cream
1 1/4 cup (300g) whipping cream, chilled
1/2 can (7 oz, 198g) sweetened condensed milk
Half raspberry jam ( about 4 oz-120g)
Red food coloring, optional

For assembly
4 oz (120g) fresh raspberries

For decoration
ice cream cones
fresh raspberries
chocolate sticks
fresh mint leaves
powdered sugar

Background music: SummerSnowInstrumentalVersion_by_LowLight_Artlist
SurrenderInstrumentalVersion_by_LowLight_Artlist

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