Content creator & recipe developer
I like to call this my lazy-girl ice cream cake, even though there’s nothing lazy about it. In fact, there’s a lot of whipping, folding, and measuring required to make the raspberry crème fraîche semifreddo. But what I love about it is the fact that you get an ice cream cake without needing to use an ice cream maker, or having to reassemble ice cream in cake form. The base is an almond dacquoise, which sounds scarier than it is, and we pour the semifreddo mixture right on top.
• To make it ahead, wrap it tightly with a few layers of plastic wrap and freeze for up to 2 months. —Preheat the oven to 392ºF/200ºC and line the bottom of an 8-inch springform pan with parchment . Leave the sides ungreased; if greased, the sides of the almond dacquoise will pull away as it cools. Meanwhile, start making the ice cream. In a small saucepan, mash one pint of the raspberries and granulated sugar together and place over medium-low heat. Simmer, stirring occasionally and mashing the raspberries until most of the water has evaporated, 8 to 10 minutes. Let it cool completely.
Pour the ice cream mixture into the springform pan over the almond dacquoise. Spread into an even layer, then place a layer of plastic wrap over the top so that it touches the ice cream mixture . Seal the whole springform in more plastic wrap and freeze until solid, 4 to 6 hours or overnight.
Raspberry Spring Shower Make Ahead Cake
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