Ice Cream Fruitcake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 glacé 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.
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