About the Recipe
I am so excited to share this recipe with you: Raspberry Nutella Ice Cream Cakes. These delicious treats are made with homemade raspberry ice cream, which is bursting with fresh, tangy berry flavor. But that's not all – there's also a thin layer of Nutella at the bottom, adding a rich and indulgent chocolate-hazelnut flavor that perfectly complements the creamy sweet raspberries. The combination of flavors and textures in these ice cream cakes is truly delightful, making them the perfect dessert for any occasion.
I had been wanting to make homemade ice-cream for a long time. The problem was, I didn't own an ice-cream maker, and without an ice-cream maker, I didn't think that I would be able to pull anything delicious off. But then I remembered a wonderful recipe my grandmother used to make. It was a raspberry ice-cream loaf. We would often have it when visiting her in Switzerland during the hot summer months. Made in the shape of a bread loaf and served in slices, it was the perfect refreshing afternoon treat. Not too heavy and sweet and just right for those hot summer afternoons. I have wonderful memories of eating a slice outside in the shade on her beautiful farm house property.
I never had my grandmothers actual recipe, but I used its flavor as inspiration for this one. Made with whipping cream, condensed milk and raspberries, the ice cream is simple to make and so delicately delicious. I added a thin layer of Nutella to the bottom, because in my opinion, there is no better combination than that of chocolate and raspberries. However, it is wonderful on its own as well.
So let's get started and whip up a batch of these heavenly treats together!
Ingredients
1 1/2 cups Whipping Cream
1 can (300 ml) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
3 cups Raspberries (fresh or frozen)
1 Lemon (juiced)
3 tablespoons Granulated Sugar
1/3 cup Water
1 cup Nutella Spread
Preparation
Start by whipping your whipping cream in a large bowl with a hand mixer. Beat until stiff peaks form. Add in the condensed milk and vanilla. Beat for another 1-2 minutes until everything is well blended and smooth.
Next, prepare your raspberry coulis.
In a small sauce pan heat your raspberries, sugar and water on medium heat. Heat and stir until your raspberries soften. With the help of the back of a spoon mash your raspberry mixture until you are left with a simple purée. Remove from the heat and let the mixture cool for 5-10 minutes.
Over a small bowl, drain the juice from the remaining raspberry pulp and seeds. With the help of a wire sieve and the back of a spoon press down the raspberry mixture to extract the juice. Once you have pushed through all you can, pour the raspberry juice into your prepared whipped cream. Gently mix in the raspberry sauce until all is well incorporated. You will be left with a beautiful light pink cream.
Pour your raspberry cream mixture into freezer safe molds (I prefer to use silicone as I find it easier to release the cakes afterwards. I have also tried popsicle molds, those work well as well.
Place your molds in the freezer for a minimum of 3 hours (overnight is best) until the cream has frozen. If you would like to add a thin layer of nutella to the bottom of your cakes make sure to leave a little room in your mold. Also, be sure to first freeze the raspberry cream and then spread on the nutella. Freeze for an added 1-2 hours or until the nutella has properly set.
Remove from the freezer when you are ready to serve. If you find it difficult removing your cakes from the mold, dip the bottom of your mold in warm water for 5-10 seconds. This should melt a thin layer and make the cakes slip out more easily. Do not do it for too long, remember, we are working with ice-cream here!
Serve with assorted berries and plain whipped cream, or cookies. You make up the rest of the dessert plate!
Enjoy!