So I had a bit of drama with my computer, for some reason it decided it just didn’t want to turn on. Finally I got it to cooperate so I’m breathing a sigh of relief that it doesn’t have to get sent off for repair.
Anywho, let’s get down to business. This is my first food post. Last weekend James (my beaux ) decided he wanted to make a gluten-free desert (which for him really just means no flour because I don’t think he is trying to control his gluten intake and I think he just likes saying “gluten-free”) We had decided together that most of the food posts would be with him as the chef as he loves to cook and he would take the pictures as he is a photographer. So my only contribution to this was that I ate it and then blogged about it. However, pleaseeeeee forgive these photos as a certain photographer felt that he didn’t have to get his professional camera to take the pictures because his iPod takes pretty good pics (yea right). So there I am snapping away and the images are actually looking kind of ok, that is until, we upload them to the computer. Needless to say, they aren’t the best. Having said that, the desert was really really yummy and pretty in person so I thought I’d share it anyway. Here goes…
Presenting James’s Raspberry Ice Cream “Cake”!
Here is what you’ll need
For the “cake”
1 carton of Breyer’s Light Vanilla Bean ice cream
1 carton of raspberries
For the topping
2 cups of heavy whipping cream
3 teaspoons of powdered sugar
2 teaspoons of vanilla extract
Whisk ice cream in a wide bowl until melted (milkshake consistency)
Add raspberries and continue to whisk until they are fully mixed (it’s ok if the raspberries get a little pulverized, that’s the idea).
should look like this
Next pour mixture into an aluminum pie dish, level off, and place in the freezer for about 2-3 hours (or however long it takes for the ice cream to re-freeze).
About 5 or 10 minutes before you take the “cake” out, place a large glass plate and a glass bowl in the freezer to chill. When the “cake” is ready take it out the freezer, place it on the chilled plate and peel away the pie dish. The cold plate helps to slow the melting process.
Once that’s done, place it back in the freezer so it doesn’t melt while you make your homemade whipped cream
In the chilled bowl, pour the whipping cream, powdered sugar and vanilla extract and whip until thick
Use a spatula to ice the “cake” with the whipped cream, it doesn’t have to smooth, I like the baked Alaska kind of look.
Feel Free to garnish your “cake” with whatever you like and remember to keep it in the freezer until you are ready to serve it. James decorated our plates with strawberries, a dash of cinnamon, and a blackberry white chocolate glaze he made a while back.
And there you have it, your own delicious cake-less ice cream cake. It’s so yummy and the tartness of the raspberries make it so refreshing! Hope you enjoy this post!