icecream

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!

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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.

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Pour the sweetened condensed milk into a mixing bowl, add the egg yolks and whisk for a few minutes.

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In another bowl, whisk the cream until soft peaks form and stir into the milk and egg yolk mixture.

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Add the berry purée and stir to mix.

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Pour into a round cake pan, 8 inches/20 cm diameter.

Place in the freezer and leave it there for at least 6 hours.

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When you are about to serve the cake, make the Vanilla Bean Frosting.

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Using a piping bag fitted with a wide circular tip (1A), cover the top with little peaks.

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The frosting really makes this cake extra special!

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Decorate with some fresh berries, if you like.

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Wishing you all a nice day!

Hugs from me to you.

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25 Comments

  1. Followed your link via Instagram! This looks so easy to make!! 

    Would there be some other way to crush the berries other than using a blender?

  2. Merete Johansdatter Berge

    Hei. Kan man bruke noe annet enn kondensert melk? Ikke så lett å få tak i her jeg er.

  3. Hey,
    I just found this beautiful recipe on your website and it looks amazing! So easy, yet so delicious!
    I’m from Germany and I was surprised how easy it is to follow this recipe even in Danish! It’s not that much different from German than I thought 🙂 I’ll visit you on this blog more often for sure now!

    Love, Julia

  4. Pingback: Passion fruit ice cream - Passion 4 baking :::GET INSPIRED:::

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