Ice Cream Fruitcake – a delicious recipe with mixed glace fruit, golden raisin, brandy, vanilla ice cream, cookies, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix glace fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight.
2
Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
3
In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist.
4
Press crumb mixture into the bottom of a 9-inch springform pan.
5
Once Ice cream is soft enough to stir, add in the glace mixture, frozen raspberries and pecans.
6
Spoon ice cream mixture over crust in springform pan. Smooth down.
7
Cover top with plastic wrap and freeze until firm, about 4 hours.
8
To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.
2278
kcal
Calories
30
g
Fat
222
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup mixed glace fruit, 1/2 cup golden raisin, 1/4 cup brandy, 8 cups French vanilla ice cream, and more.
Yes, Ice Cream Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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