Breezing through this month’s Food and Wine Magazine, the picture of this beautiful dessert stopped the pages turning. Gorgeous, so delicious and way easier to make than it appears – and how perfect for this hot summer weather. You can make it ahead, and remove it from the freezer and top with whipped cream and raspberries at serving time. The mixture of sorbet and ice cream makes a perfect mix of tart and sweet, and the crunchy chocolate cookie crumbs an effortless crust. Everybody had seconds!
My one caveat – I had never seen a recipe that had you create whipped cream with stiff peaks using a whisk (taking 2 minutes?) and wondered if it would work? It did…eventually. Three of us took turns whisking away to get there. I think an electric beater would make this easier, and keep your ice cream from starting to melt. And I ended up with one less layer than the recipe called for; don’t think it matters how many.
Cooking spray
2 pt. vanilla ice cream, softened
1 pt. raspberry sorbet, softened
1 9 oz. package chocolate wafer cookies (like Nabisco) crushed (about 2 1/2 cups)
2 cups fresh raspberries (about 9 oz.), plus more for garnish
1 cup heavy cream
3 Tbs. powdered sugar
Lightly coat a 9-x-5-inch loaf pan with cooking spray. Line with parchment paper, making sure all sides are fully covered and leaving a 2-inch overhang on all sides.
Fold softened ice cream and sorbet together in a large bowl until sorbet is just streaked through ice cream but not quite swirled, 2 to 3 folds.
Sprinkle 1/2 cup crushed cookies into bottom of prepared loaf pan. Spread 1 1/2 cups ice cream mixture over crushed cookies.. Scatter 1/2 cup fresh raspberries over top, gently pressing into ice cream mixture.
Repeat layers 3 times, ending with remaining 1/2 cup crushed cookies. Wrap loaf pan tightly with plastic wrap, and freeze until cake is firm, at least 4 hours or up to 24 hours. Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.
Lift cake out of loaf pan using the parchment paper overhang as handles, and invert onto a large plate or platter. Dollop whipped cream over the top of the cake. Garnish with additional fresh raspberries. Slice and serve. Serves 8
Make ahead: Cake can be frozen up to 3 weeks. Top with whipped cream and berries just before serving.
Note: This recipe easily doubles to serve 16 . Make the cake in a 9-inch square pan, and double the ingredients.
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