Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic puree for desserts -- like this simple pound cake layered with vanilla ice cream and raspberry filling.

Everyday Food, July/August 2009

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.

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  • Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

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Reviews (1)

58 Ratings
  • 5 star values: 17
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
07/31/2017
A little confusing that the recipe description refers to a sugared raspberry puree that is not included, pictured, or mentioned in the recipe itself.
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