Summer has already kicked off and is definitely in action. There have been several heat waves all over the continental US, including Los Angeles. Climate change is real and unfortunately getting worse. When its sweltering outside I’m not a fan of turning my oven on unless absolutely necessary. As you should already know, I have a huge sweet tooth. Surprisingly though I’m not a huge fan of ice cream. I rarely eat it, as I feel I would rather save my calories for something else. Now gelato is an entire different story. (Yes I’m bougie).
Although I’m not a big ice cream fan, with the heat outside, I decided I was definitely celebrating National Ice Cream Day this year. I usually go for the classic cookies n cream but this year I wanted to try something new. I discovered that the day following National Ice Cream day is National Raspberry Cake Day, who knew. I found this amazing white chocolate raspberry flavored ice cream and purchased too much. After having a few scoops I was definitely satisfied. Since my freezer is already at maximum capacity and I didn’t want to waste all that ice cream, I got to brainstorming what I could do.
A few years back I remember scrolling across a recipe for ice cream bread. Ah ha! The perfect recipe and idea to use up my ice cream and still be able to celebrate National Raspberry Cake Day. I waited until the evening when my house finally cooled down enough to turn my oven on and got to work. I was quite surprised how simple and well my ice cream bread and raspberry ice cream cake turned out. What really made the cake appealing was the Kaleidoscope Sprinkles Cake, Cake, Cake Sprinkle Mix I used to decorate the top. I will definitely be keeping this recipe around for the next time I buy too much ice cream or want to try something different. I suggest you hold on to this recipe as well.
You can find the recipe for my ice cream bread, raspberry ice cream cake and step by step video below.
Ice Cream Bread
2 cups ice cream of you choice, melted ( I used Tillamook White Chocolate Raspberry)
¾ cup all-purpose flour
1 tsp. baking soda
Preheat oven to 350F.
Grease and parchment paper loaf pan.
In a large bowl, place melted ice cream. Stir melted ice cream until smooth and creamy consistency. Fold in flour and baking soda. Pour ice cream batter into loaf pan. Sprinkle top with Sprinkle Mix.
Bake ice cream cake at 350F for approximately 30 minutes until cake tester comes out clean.
Allow cake to cool completely to room temperature. Cut bread into slices.
Devour and enjoy!
Raspberry Ice Cream Cake
1 ice cream bread loaf
2 pints of raspberries
1 cup raspberry fruit spread (I used Simple Truth Organic brand)
2 cups of semi-soft ice cream
Line Loaf pan with plastic wrap thoroughly. Leave some overlay plastic to cover top of cake.
Slice ice cream bread loaf into 14 thin slices width wise.
Line bottom loaf pan with cake slice, enough to completely cover the bottom of pan. Try not to leave any gaps.
Melt fruit spread in saucepan on low heat to just above room temperature. (This helps fruit spread onto cake with tearing it.) Use spatula to place thin layer of half of the fruit spread on bread slices.
Line fruit spread with fresh raspberries.
Gently add half of semi-soft ice cream on top of ice cream. Add bread slices on top of ice cream.
Repeat steps with fruit spread, raspberries, ice cream and bread slices.
Cover cake with plastic overlay. Place cake in the freezer overnight to set.
Unwrap and invert cake when ready to serve. Cover cake with more sprinkles and slice.
Devour and enjoy!