Serious Eats: Recipes
Homemade Raspberry Ice Cream Cake With Chocolate Crumb Crust
For this cake you can use any kind of ice cream you want (you don't have to be a hero, I won't tell if you didn't make the ice cream from scratch; we know the cake is all about the chocolate cookie crunchies). Since this cake is really a glorified vector for crunchie consumption, feel free to substitute whatever homemade or store bought ice cream you enjoy with chocolate.
I prepared a very simple raspberry ice cream. It's low on added sugar so the raspberry and cream flavor comes through, lending it a pleasant freshness. For this recipe I prefer frozen raspberries for a few reasons: unless raspberries are in peak season, you can get frozen organic raspberries for cheaper than fresh ones and when the berries defrost they release a good deal of bright pink juice that gives the ice cream a lovely pink hue while allowing for lots of whole berry pieces to be mixed throughout (as opposed to mashing up fresh berries).
The cookie recipe is adapted from the Smitten Kitchen's chocolate wafer cookie recipe. In a pinch you can use Nabisco Chocolate wafers (the kind of cookies called for in ice box cake). Use at least two 9-ounce boxes. For true crunchie fiends you might want to up that to three boxes.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
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