Ice Cream Fruitcake
23
- Prep Time15 min
- Total Time15 min
- Makes8 to 10 wedges
Andreas Trauttmansdorff
This no-bake dessert—a cool twist on the traditional Christmas fruitcake, drizzled with sherry-infused berry sauce—is one of our most requested holiday recipes.
Ingredients
1/2 cup glacé mix, see tip, below
1/2 cup sultana raisins
1/4 cup brandy, cognac or rum
2-L container French vanilla ice cream, about 8 cups
35 to 40 medium-size gingersnap cookies
1/4 cup butter, melted
300-g pkg frozen unsweetened raspberries
1/2 cup chopped pecans
1 pint fresh raspberries, optional
Instructions
In a small bowl, stir glacé mix and raisins with brandy. Cover and leave at room temperature overnight. Or place in a small microwave-safe bowl. Microwave, uncovered, on medium until warm, 1 minute. Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature, occasionally mashing with a wooden spoon, until soft enough to stir, 20 to 30 minutes.
Meanwhile, place cookies in a food processor. Pulse until fine crumbs form. Crumbs should measure about 2 cups (500 mL). Turn into a medium-size bowl. Using a fork, stir in butter until evenly moist. Press over bottom of a 9-inch (23-cm) springform pan.
As soon as ice cream is soft enough, stir in glacé mixture and any unabsorbed brandy, frozen raspberries and pecans. Spoon over crust. Gently press ice cream down and evenly spread over crust. Smooth top.
Cover top with plastic wrap. Freeze until firm, at least 4 hours, but preferably overnight, or up to 1 month. Overwrap with foil if freezing fruitcake more than a day.
To serve, remove ring from springform pan and let stand 10 minutes before slicing. Arrange fresh raspberries on top. Cut into wedges and serve. Great with store-bought raspberry sauce or Sherried Berry Sauce (recipe, below).
Sherried Berry Sauce
In a food processor, whirl 1 cup (250 mL) sliced strawberries with 1 cup (250 mL) raspberries until puréed. Whirl in 3 tbsp (45 mL) sweet sherry and 2 tsp (10 mL) granulated sugar. Using the back of a spoon, press purée through a sieve. Discard seeds. Drizzle over ice cream or cheesecake. Makes 1 cup (250 mL)
Nutrition (per serving)
Calories 486, Protein 6.4g, Carbohydrates 63.4g, Fat 23.7g, Fibre 3.3g, Sodium 304mg.
Get more of our best Christmas cake recipes.
