Easy raspberry sorbet and vanilla ice-cream cake (no churn easy ice cream)

2 Feb

raspIceCream

Summer in Sydney is just too hot. Balmy days. Hot nights with no drop in temperature. Cooking is just too hard and dinner is often salad or something equally refreshing.

While I won’t go near the stove for make a meal I will happily prepare something sweet.

This ice cream bombe does require use of the stove but bear with me – it is for a short time for the sorbet and the end result is worth it. It makes a large dessert that is perfect for a party. I took mine to a party, hence the really bad photos.

I mashed up two recipes to create this beauty – the sorbet recipe is from allrecipes.com.au and the ice-cream is by Not Quite Nigella (see her original here http://www.notquitenigella.com/2013/03/16/home-made-no-churn-blue-ribbon-vanilla-ice-cream/ )

The ice-cream is the easiest and most luscious vanilla ice-cream I’ve ever made. It is no churn and can be made in mere moments.

Make the sorbet first, allow it to freeze overnight then make the ice cream.

RASPICECREAM2

Sorbet

150g caster sugar

50ml water

900g raspberries – fresh or frozen

1 tablespoon lemon juice

Line a deep pudding bowl with plastic wrap, leaving plenty of overhang. I find it helps to spray the inside of the bowl with a water spray first to give the plastic wrap something to cling to.

Place sugar and water in a heavy based pot and stir over a low heat until sugar dissolves, bring to the boil and cool.

When cool pour into foor processor, add raspberries and lemon juice and puree.

Pour into base of pudding bowl, cover top of bowl with plastic wrap and freeze overnight.

Ice-cream:

400ml thickened cream

1/3 cup icing sugar

Generous splash best quality vanilla extract

LET’S GET TO IT: 

Sift the icing sugar into bowl of electric mixer fitted with whisk attachment, add cream and vanilla and beat until soft and thick but not stiff – do not overbeat.

Scrape into the bowl on top of the sorbet and smooth top with palette knife then cover in plastic and freeze until firm – best left for at least 6 hours.

To serve remove from freezer and allow to sit for a few minutes, remove plastic from top, then place bowl on platter and gently ease pudding out. You may need to run a butter knife around the edges to help encourage it out. Remove the rest of the plastic wrap and serve the dessert in wedges.

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23 Responses to “Easy raspberry sorbet and vanilla ice-cream cake (no churn easy ice cream)”

  1. Frugal Hausfrau February 2, 2015 at 1:48 am #

    Oooh, this does look good! It’s deep winter where I am, but I still would have a slice! 🙂

    • thehungrymum February 2, 2015 at 7:12 am #

      Thanks! Sometimes icecream in winter is a good thing 🙂

  2. lapetitepaniere February 2, 2015 at 4:56 am #

    It looks delicious 🙂

  3. cheergerm February 2, 2015 at 10:00 am #

    You had me at ‘no churn’ Mrs H! This looks the business.

  4. Redbird Recipes February 2, 2015 at 8:42 pm #

    Send some over to Texas!

  5. Choc Chip Uru February 2, 2015 at 11:50 pm #

    You had me at raspberry sorbet, I love this recipe 😀
    Then I saw it was actually a cake and I fell even more in love!

    Cheers
    Choc Chip Uru

    • thehungrymum February 3, 2015 at 6:43 am #

      Awww, aren’t you the sweetest CCU? Sending ALL the raspberry sorbet your way 🙂

  6. Liz February 3, 2015 at 4:44 am #

    refreshing! Love the red, too.

    • thehungrymum February 7, 2015 at 4:13 am #

      Thanks Liz – red is ‘my’ colour 🙂

  7. K. / Pure & Complex February 3, 2015 at 10:39 pm #

    I love an easy recipe, so I definitely have to give this a try. Thanks for this 🙂

    And please don’t forget to complete my Reader Survey.

    • thehungrymum February 7, 2015 at 4:13 am #

      I pride myself on posting easy recipes #howIRoll

  8. Habiba February 6, 2015 at 11:38 pm #

    I love no-churn recipes. This looks absoluley delicious!

    • thehungrymum February 7, 2015 at 4:11 am #

      Me too – I have an ice cream machine but never remember to put it in the freezer 24 hrs ahead of time!

  9. Sophie33 February 8, 2015 at 9:52 pm #

    I will make this in Summertime, for sure! Yummm! Lorraine is quite the foodie genius! x

  10. Chompchomp February 21, 2015 at 10:54 pm #

    What a wonderful summertime treat! My husband has a problem with anything iceream though…is problem is he cannot stop! If I made this there would be no left overs!

    • thehungrymum February 21, 2015 at 11:49 pm #

      ha! Your hubby sounds like mine #iceCreamAddict – I never buy it as he will inhale the lot.

  11. AL Adorable Life March 1, 2015 at 1:48 pm #

    Aaaawwwh I love rapberrys! And it looks so great!!

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