Hi, Everyone, it has been a while, how are all of you doing?
I hope all of you are healthy and safe, sending all of you love and lots of hugs.
I have been absent on the blog for the past month because I have been sick and was hospitalized due to an infection in my pancreas. I was supposed to get an operation this month but because of the coronavirus, it is on pause for the moment.
I feel so much better and look forward to making new recipes.
Sharing a delicious ice cream cake recipe with you all today.
A licorice raspberry ice cream cake that is just so delicious.
The crust is a gluten-free almond crust, topped with licorice ice cream and swirled raspberry coulis on top.
I love this combination I have always been a fan of licorice and combined with raspberry coulis and the gooey almond crust it just one delicious ice cream cake. If you are not a fan of licorice just omit the raw licorice powder and add 2 teaspoon vanilla bean paste into the ice cream instead.
For all the step by step recipes just scroll down
- 4 egg whites,(135 gram) at room temperature
- 235 gram powdered sugar or confectioners’ sugar
- 250 gram ground almonds
- 250 gram fresh or frozen raspberries
- 3 tablespoon white sugar
- juice of 1/2 a lemon
Licorice Ice cream
- 500 gram heavy cream, cold
- 250 gram sweet condensed milk, cold
- 2 tablespoon raw licorice powder
Direction for the almond crust
- Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice.
- This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
- Preheat the oven to 320°F (160°C). Line a 9-inch (24 cm) round springform pan with parchment paper, grease the sides and set aside.
- Place the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. increase the speed to medium-high and beat until soft peaks form about 1 minute.
- Increase the speed to high then add the powdered or confectioners’ sugar, one spoonful at a time.
- Beat on medium/high speed until stiff peaks form and the meringue is glossy and thick.
- With a silicone spatula, fold in the ground almonds
- Pour the mixture into the prepared springform pan.
- Use your spatula to spread evenly and to eliminate any air bubbles.
- Bake on the middle rack of the oven for 25 minutes.
- Do not over bake this cake!
- Let cool completely.
Direction for the Raspberry Coulis
- Combine the raspberries, sugar, and lemon juice in a food processor and process on low speed until it becomes liquid.
- If you are using frozen raspberries process the raspberries at high speed instead until it becomes liquid.
- Strain the coulis through a fine-mesh sieve and discard the seeds.
- Refrigerate the coulis while you make the licorice ice-cream.
Direction for the licorice Ice Cream
- In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment. Add your cold cream.
- Mix on medium/high speed until fluffy.
- stop the mixer, and pour in the cold condensed milk into the whipped cream, and whip for about 1 minute more or until fluffy.
- Add in 2 tablespoons raw licorice powder and combine with a spatula.
- Scoop the whipped licorice ice cream on top of your cooled almond cake layer, use a spatula or a spoon to evenly spread the ice cream base.
- Remove the cold raspberry coulis from the fridge, add 3 to 4 spoonfuls on top of the licorice ice cream, with a spoon swirl it into the licorice ice-cream. ( you will have leftover raspberry coulis so delicious on top of yogurt)
- Cover the top tightly with plastic wrap and place in your freezer for at least 5 to 6 hours, but preferably overnight.
- 10 to 20 minutes before serving, remove the ice cream cake from the freezer, slice and enjoy.
Have a great Sunday and new week you all, sending you love.
Love Manuela xoxo
step by step for the almond crust
Step by step for the Raspberry Coulis
Step by step for the Licorice Ice Cream