Raspberry Ice Cream Cake

Raspberry Ice Cream Cake: a refreshing treat for hot days

Who doesn’t love a scoop of ice cream on hot summer days? Raspberry ice cream cake is a delicious combination of a crunchy ladyfinger base and a smooth cream made of cottage cheese and raspberries that will delight any taste buds. This recipe is not only quick and easy to prepare, but it also offers an explosion of fresh flavors. Let’s discover together how to make this wonderful dessert step by step!

Preparation time: 15 minutes
Freezing time: 6 hours
Total time: 6 hours and 15 minutes
Number of servings: 8-10

Ingredients

For the ladyfinger base:
- 100 g butter
- 150 g ladyfingers

For the raspberry cream:
- 300 g fresh raspberries
- 1 lemon
- 750 g sweet cottage cheese
- 100 g sugar
- 200 g whipped cream

For decoration:
- 100 g raspberries
- a few mint leaves

A touch of history

Ice cream is a dessert with deep-rooted history, appreciated for centuries in various forms and recipes. From simple combinations of ice and honey in ancient times to today’s sophisticated ice creams, this dessert has continuously transformed. Raspberry ice cream cake blends tradition with modernity, offering a refreshing and easy-to-make alternative, perfect for any occasion.

Step by step for a perfect result

1. Preparing the ladyfinger base
- Start by melting the butter over low heat, being careful not to burn it. You can use a heat-resistant bowl placed over a pot of hot water to ensure it melts evenly.
- In a separate bowl, crush the ladyfingers using a rolling pin or a plastic bag and a meat mallet. Make sure the ladyfingers are crushed well, but not into powder, rather into a slightly granular texture.
- Pour the melted butter over the ladyfingers and mix well, so all pieces are coated in butter. The final texture should be similar to that of damp sand.

2. Forming the base
- Line a loaf pan with plastic wrap, making sure it overhangs the edges. This will make it easier to remove the cake after freezing.
- Place the ladyfinger mixture into the pan and level it well using a spoon or spatula. Ensure it is well-pressed to form a solid base.
- Place the pan in the fridge for an hour to firm up.

3. Preparing the raspberry cream
- Meanwhile, clean the raspberries and gently wash them under cold running water. I chose fresh raspberries for their intense flavor, but you can also use frozen raspberries if you don’t have access to fresh ones.
- Wash the lemon with hot water to remove any residues and dry it well. Grate the lemon zest and squeeze the juice. The zest will add an extra flavor, while the juice will give a fresh taste to the cream.
- In a bowl, mix the cottage cheese with sugar, lemon juice, and zest until it becomes a smooth and creamy mixture.
- In another bowl, whip the cream until it becomes firm. Gently fold the whipped cream into the cheese mixture to maintain the airiness.

4. Adding the raspberries
- Add the cleaned raspberries to the cheese cream and mix gently, being careful not to crush the fruits. This will create a marbled appearance and infuse the cream with raspberry flavor.

5. Assembling the cake
- After the base has firmed up, take it out of the fridge and pour the raspberry cream over it. Level the surface well with a spatula.
- Place the pan back in the freezer for about 6 hours or until the cake is well frozen. It is essential that the cake is left to freeze sufficiently to be cut easily.

6. Serving the cake
- When you are ready to serve, take the cake out of the freezer and dip a knife in warm water to cut it more easily. Using a warm knife, slice it and carefully remove the plastic wrap.
- Garnish with fresh raspberries and a few mint leaves for an elegant appearance. This garnish not only looks splendid but also adds a touch of freshness.

Useful tips

- Fruit variations: You can replace raspberries with other seasonal fruits, such as strawberries or peaches, to create a personalized version of the recipe.
- Cottage cheese: Make sure the cottage cheese is well-drained to achieve a smoother cream. You can also use mascarpone cheese for a richer texture.
- Sugar: If you want a healthier version, you can use coconut sugar or natural sweeteners, such as honey or maple syrup.
- Presentation: The cake can be served in individual cups for a more sophisticated look. Use clear glass cups to highlight the layers of raspberry and cream.

Nutritional benefits

Raspberry ice cream cake is an excellent choice for a dessert, being rich in vitamins and antioxidants. Raspberries are a superfood, high in vitamin C, fiber, and antioxidants, which contribute to skin health and the immune system. Cottage cheese provides a good supply of protein, and while whipped cream is higher in calories, it adds a creamy texture and delicious flavor.

Frequently asked questions

1. Can I use other types of cookies for the base?
Yes, you can use Digestive cookies or even oat cookies for a healthier version.

2. How can I store the cake?
The cake can be stored in the freezer for up to a month. Make sure it is well-covered to prevent ice crystals from forming.

3. Can the cake be made dairy-free?
Of course! You can use vegan cottage cheese and plant-based whipped cream for a dairy-free version.

4. What drinks pair well with this dessert?
Raspberry ice cream cake pairs perfectly with a glass of fresh lemonade or a light white wine. Additionally, a cold mint tea would wonderfully complement this dessert.

Raspberry ice cream cake is more than just a simple dessert; it is a culinary experience that combines fresh flavors with a creamy texture. Whether you serve it at a summer party or as a weekend treat, this cake will surely become a favorite among your loved ones. So put on your chef's apron and prepare this delicacy to enjoy the warm days!