- Average
- 20 mins
- 150 mins
- Average budget
Ingredients
- 1 1/4 cups chocolate baking crumbs
- 3 tbsp melted butter
- 3/4 cup lemon curd
- 2 tsp fresh lemon juice
- 6 cups vanilla ice cream, softened slightly
- 1 1/2 cups fresh raspberries soaked in raspberry liqueur (about ¼ cup)
Preparation
Step 1
Combine chocolate crumbs and butter in a bowl. Press into bottom of a 9-inch springform pan. Freeze for 15 minutes or until firm.
Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups of ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1-inch border around edge. Freeze for 1 hour or until firm.
Purée 3/4 cup of the raspberries in a food processor. (Leave the rest whole for decoration) Spread 2 cups of ice cream into the pan, then spread with raspberry purée leaving a 1-inch border around edge. Freeze for 1 hour or until firm.
Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.
To serve, place in refrigerator for 20 minutes to soften slightly. Remove sides of pan and place on serving plate.