Caramel Crunch Raspberry Ice Cream Cake
60 mins prep60 mins cook
Caramel crunch raspberry ice cream cake. I know, it’s a mouthful, and it tastes like… well, like you’re eating a bit of everything. Rich and creamy, crunchy and citrusy, it is a cake with hints of zest.
0 servings
What you need
Instructions
Take two 8 inch spring forms and line it with a parchment paper and brush the sides with unsalted butter. Preheat the oven to 350 degrees. In a mixing bowl add the unsalted butter and whip it until it is airy and whipped, for about 3 minutes. Add the caster sugar and mix well. Add the eggs one at a time and blend well. Put in the vanilla extract, orange zest, orange juice and salt. Mix well. Add the flour and baking powder and mix well. Divide the cake batter equally in both the spring pans and bake at 350 degrees for 15 minutes or until it is firm and fully baked. Take it out and let cool. Then, take it out of the pan and slice the top so the cake is even. Then put it back in the spring form pan. To make the caramel crisp, place the candies in a bowl. Put it in a double boiler and let it all melt, about 3-5 minutes. Add the whipping cream, mix well. Add the toasted walnuts and rice crispies and mix well. Divide it equally and pour on top of the cake. Press and pack it well. Put it in the refrigerator to cool it. Chill the mixing bowl of a kitchenaid. Add 2 cups of whipping cream and whip it for 3 minutes. Add the sugar and whip until stiff peaks form.To that add the raspberry puree and mix it through. Pour it equally in both the spring pans on top of the caramel crunch. Pour a couple of tablespoons of the dragon fruit puree and use a toothpick to swirl it. Wrap it with a saran wrap and freeze it for atleast 6 hours or overnight. Slice and serve immediately.View original recipe