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Category: Dessert
Raspberry Ice Cream Cake - TastyPlanner.com
Chef: Kim Andjordan
per serv: 321 cal; 14.6 g fat (8 g sat fat); 5.6 g protein; 43.5 g carbs; 12.9 g fiber
Serves 8
Ingredients
1 loaf pound cake, sliced horizontally into thirds
1 1/2 cup raspberries - 6 ounces
1 pint vanilla ice cream, softened
dusting of confectioners' sugar, for serving
Instructions
1) Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle 1/2 the raspberries over the cake, spread evenly with 1/2 the ice cream, and top with another cake layer. Repeat with remaining raspberries., ice cream, and cake.
2) 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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