Hello everyone, I hope you are all well.
This ice cream cake is absolutely delicious; fresh raspberry ice cream topped with a luscious vanilla bean frosting.
Super delicious, and super easy to make!
Raspberry ice cream cake
- 1 can sweetened condensed milk
- 3 egg yolks
- 2 ¼ cups (500 ml) heavy cream
- 14 oz. (400 g) fresh berries (raspberries, strawberries or any other berries you like)
- Juice of 1 lemon
Put the berries into a food processor or blender with the lemon juice and process until the berries turn into a purée.
Pour the sweetened condensed milk into a mixing bowl, add the egg yolks and whisk for a few minutes.
In another bowl, whisk the cream until soft peaks form and stir into the milk and egg yolk mixture.
Add the berry purée and stir to mix.
Pour into a round cake pan, 8 inches/20 cm diameter.
Place in the freezer and leave it there for at least 6 hours.
When you are about to serve the cake, make the Vanilla Bean Frosting.
Using a piping bag fitted with a wide circular tip (1A), cover the top with little peaks.
The frosting really makes this cake extra special!
Decorate with some fresh berries, if you like.
Wishing you all a nice day!
Hugs from me to you.