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.
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 Date: 2019-08-08
