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Coffee-Raspberry Ice Cream Cake

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Description Edit

Contributed by Catsrecipes Y-Group

  • Source: Old Newspaper Clipping
  • 8 – 10 Servings

Ingredients Edit

Directions Edit

  1. Lightly oil bottom and sides of 9" spring-form pan.
  2. Using bowl scraper, spread ½ coffee ice cream and carefully spoon remaining ice cream over top.
  3. Place in freezer 3 hr or until ice cream is firm.
  4. Whip cream with confectioners' sugar and liqueur.
  5. Remove cake from freezer and remove sides of spring-form pan.
  6. Using bowl scraper or pastry tube, with star tip, layer whipped cream entirely over cake surface.
  7. Return to freezer 1 – 2 hr longer.
  8. Remove from freezer 15 minutes before serving.
  9. ice cream cake may be stored in airtight plastic for 2 weeks.

Note Edit

To make chocolate curls, scrape bar of chocolate vertically with vegetable peeler and add to garnish with whole raspberries.

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