Coffee-Raspberry Ice Cream Cake

== Description ==
* 8 – 10 Servings
== Ingredients ==
* 6 cups ice cream, slightly softened (chocolate, coffee, or vanilla)
* 2 teaspoons coffee powder
* 1 pt. raspberries, lightly crushed, reserving 6 – 8 whole for garnishing
* 1 cup heavy or whipping cream
* 2 tsp. confectioners' sugar
* 1 tsp. kirsch or Framboise liqueur
== Directions ==
# Lightly oil the bottom and sides of the 9" spring-form pan.
# Using the bowl scraper, spread ½ ice cream and carefully spoon remaining ice cream over the top.
# Place in a freezer 3 hours or until ice cream is firm.
# Whip cream with confectioners' sugar, coffee powder, and liqueur.
# Remove the cake from freezer and remove sides of spring-form pan.
# Using a bowl scraper or pastry tube, with a star tip, layer whipped cream entirely over the cake surface.
# Return to the freezer 1 – 2 hr. longer.
# Remove from the freezer 15 minutes before serving. 
== Note ==
Ice cream cake may be stored in airtight plastic for 2 weeks.
To make chocolate curls, scrape the bar of chocolate vertically with vegetable peeler and add to garnish with whole raspberries.
==Contributed by==
* Catsrecipes Y-Group
* Source: Old Newspaper Clipping
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Category:Cathy's Recipes
Category:Ice cream cake Recipes
Category:Raspberry Recipes
Category:Heavy cream Recipes
Category:Light whipping cream Recipes
Category:Kirsch Recipes
Category:Raspberry liqueur Recipes
Category:Dessert Recipes
Category:Fruit Recipes
Category:Alcohol Recipes