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    You are in: Home / Recipes / Ice Cream Fruitcake Recipe
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    Ice Cream Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 40 mins

    40 mins

    4 hrs

    *Alia*'s Note:

    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.

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    Units: US | Metric


    1. 1
      Mix glacé 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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Press crumb mixture into the bottom of a 9-inch springform pan.
    5. 5
      Once Ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
    6. 6
      Spoon ice cream mixture over crust in springform pan. Smooth down.
    7. 7
      Cover top with plastic wrap and freeze until firm, about 4 hours.
    8. 8
      To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.

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    Nutritional Facts for Ice Cream Fruitcake

    Serving Size: 1 (279 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 690.3
    Calories from Fat 350
    Total Fat 38.9 g
    Saturated Fat 21.5 g
    Cholesterol 169.7 mg
    Sodium 298.8 mg
    Total Carbohydrate 74.6 g
    Dietary Fiber 4.6 g
    Sugars 52.3 g
    Protein 8.7 g

    The following items or measurements are not included:

    mixed glace fruit

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