LEMON RASPBERRY ICE CREAM TORTE


Lemon and raspberry flavours that are made for each other. Serves 8 to 10

1 1/4 cups Chocolate baking crumbs 300 mL
3 tbsp Melted butter 45 mL
3/4 cup Lemon curd (not spread) 175 mL
2 tsp Lemon juice 10 mL
1 1/2 cups Fresh raspberries 375 mL
6 cups Vanilla ice cream, slightly softened 1.5 L


  • Combine chocolate crumbs and butter in a bowl. Press into the bottom of a 9-inch [2.5 cm] springform pan. Freeze for 15 minutes or until firm.

  • Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups [500 mL] of ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1-inch [2.5] cm] border around edge. Freeze for 1 hour or until firm.

  • Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.

  • To serve, place in refrigerator for 20 minutes to soften slightly. Remove sides of pan, place on serving plate and cut into wedges.




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