Canada Day Ice Cream Cake
How better to celebrate Canada’s birthday than with a delicious frozen dessert! And that this Canada Day ice cream cake features fresh raspberries?! We’ll devour this frozen goodness with glowing hearts and minimal guilty conscience.
You can always substitute raspberry or strawberry sorbet for the DIY raspberry ice cream, but there’s something really special (and yummy!) about this homemade version.
- 1 large tub vanilla ice cream
- 2 cups of frozen raspberries
- ½ pint fresh raspberries
- plastic wrap
- a 9” x 5” metal loaf pan
- metal spoon
- stand mixer
- blender or food processor
- room in your freezer
Prep and Cook
- Place the tub of ice cream in the refrigerator to allow it to soften for 30 minutes.
- Line a 9” x 5” metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3 inch overhang on all sides.
Once prepared, chill the pan in the freezer for 10 minutes.
- Take frozen raspberries and place in blender or food processor.
Blend until broken into tiny pieces, but not forming a liquid.
- Put blended frozen raspberries and 2 cups of softening vanilla ice cream into the stand mixer fit with a mixing blade.
Blend until uniform in colour (you may want to hand mix it with a spatula as well to make sure there are no vanilla lumps).
Put the vanilla ice cream back in the refrigerator.
- Take pan from the freezer and smooth half of the raspberry ice cream into the bottom of the pan using the back of a spoon dipped in warm water.
Put the pan back into the freezer for 10 minutes.
- Transfer the remaining raspberry ice cream into a small bowl, cover with plastic wrap and put in the freezer.
- After 10 minutes, remove the pan from the freezer and smooth 2 scoops of vanilla ice cream over the raspberry layer until flat and no raspberry can be seen through the vanilla.
Place a row of fresh raspberries down the centre of the pan (parallel to the long side of the pan).
Put more of the soft ice cream on top to cover the raspberries and fill in the gaps along the sides.
Create a flat layer of vanilla ice cream, smoothing it out with the wet spoon. Try not to disturb the raspberries.
- Return pan to the freezer for 10 more minutes.
- After 10 minutes, remove the pan and the remaining raspberry ice cream from the freezer.
Smooth the final layer of raspberry ice cream over the top of the vanilla using the wet spoon.
Cover with the overlap of plastic wrap.
- Freeze the dessert for one more hour.
- Chill a platter in the refrigerator for 15 minutes.
Invert the loaf pan onto the platter, unwrap the ice cream cake, and garnish with fresh berries.
Use a sharp knife to slice the dessert.