Berry Swirl Ice Cream Cake

Berry Swirl Ice Cream Cake

In this recipe raspberries are used, but if you prefer you can also use strawberries (or any berries of your choice) as well. To make the swirl you'll need six cups of vanilla ice cream, a pint of heavy cream, two cups of raspberries (or berries of your choice) and some patience. It is really simple to do.

You'll need to begin this the day before it is to be served.You can mold it in a loaf pan and slice it for serving. If you prefer, an easier option is to scoop the ice cream into cups or cones for serving. Once the berries have been pureed, taste them for sweetness and adjust to taste with sugar. If you have framboise in the house a tablespoon or two would certainly do no harm!

Berry Swirl Ice Cream Cake

Ingredients:

2 cups fresh raspberries (or berries of your choice)
Sugar to taste
Framboise (optional)
2 cups heavy cream
1-1/2 quarts vanilla ice cream
Whole raspberries for garnish

Directions:

1) Line a 9 x 5-inch bread pan with foil.
2) Puree raspberries in a blender. Pour into a medium bowl and set aside. Add sugar to taste. Add framboise if using. Move ice cream from freezer to refrigerator and allow to soften (not run). Beat heavy cream until soft peaks form. Fold cream into the raspberry puree. Pour mixture into a metal pan; place in freezer and chill until mixture thickens and begins to freeze. Do not allow to freeze through. When half frozen remove from freezer and beat well.
3) Spoon mounds of softened ice cream into prepared pan. Spoon raspberry mixture between mounds of vanilla ice cream. Use a sharp knife to swirl layers.
4) Transfer pan to freezer. Freeze for about 2 hours. When half frozen smooth edges of ice cream, then freeze overnight. When ready to serve cut into slices. Garnish with whole raspberries if desired. Yield: 8 to 10 servings.

Enjoy!!!