Raspberry Ripple Ice Cream Cakes
- 1 cup frozen raspberries
- 1 quart vanilla bean ice cream, slightly softened
- 4 oz graham crackers, crushed
- 1/2 cup ground almonds
- 1/4 cup heavy cream
- 4 tbsp (1/2 stick) butter, melted
- None None Fresh raspberries, to serve (optional)
- Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice cream. Spoon ice cream into six 3/4-cup metal cups, filling to within 1/4 inch of top. Freeze for 1 hour, until firm.
- Meanwhile, combine crushed graham crackers, ground almonds, cream and butter in a medium bowl. Lightly press crumb mixture over ice cream to fill metal cups. Freeze until firm.
- To serve, run a small metal spatula around edge of cups. Invert cups onto plates. Top with fresh raspberries, if desired.
frozen raspberries, vanilla bean ice cream, graham crackers, ground almonds, heavy cream, butter, fresh raspberries
Taken from recipes-plus.com/api/v2.0/recipes/34894 (may not work)