ICE CREAM FRUITCAKE

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Ice Cream Fruitcake image

A delicious twist on the traditional fruit cake. I have to say I much prefer this. I will sometimes add a thin layer of vanilla ice cream mixed with a dash of almond extract to the top.

Provided by Alia55

Categories     Frozen Desserts

Time 4h40m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup mixed glace fruit
1/2 cup golden raisin
1/4 cup brandy
8 cups French vanilla ice cream
35 -40 gingersnap cookies
1/4 cup butter, melted
10 ounces frozen raspberries
1/2 cup pecans, chopped
1 pint fresh raspberry

Steps:

  • Mix glacĂ© fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
  • Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
  • In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
  • Press crumb mixture into the bottom of a 9-inch springform pan.
  • Once Ice cream is soft enough to stir, add in the glacĂ© mixture, frozen raspberries and pecans.
  • Spoon ice cream mixture over crust in springform pan. Smooth down.
  • Cover top with plastic wrap and freeze until firm, about 4 hours.
  • To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

Nutrition Facts : Calories 690.3, Fat 38.9, SaturatedFat 21.6, Cholesterol 169.7, Sodium 298.9, Carbohydrate 74.7, Fiber 4.6, Sugar 52.3, Protein 8.7

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