Ice Cream Fruitcake

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1/2 cup mixed glace fruit
• 1/2 cup golden raisin
• 1/4 cup brandy
• 8 cups french vanilla ice cream
• 35 -40 gingersnap cookies
• 1/4 cup butter, melted
• 10 ounces frozen raspberries
• 1/2 cup pecans, chopped
• 1 pint fresh raspberry

Recipe

• 1 mix glacé fruit, raisins and brandy in a small bowl, cover and let sit overnight. you can also microwave on medium for 1 min, instead of letting sit overnight.
• 2 place ice cream in a large bowl and cut into 8 pieces. let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir.
• 3 in a food processor, pulse cookies until they are fine crumbs. place crumbs in a medium sized bowl and stir in butter till evenly moist.
• 4 press crumb mixture into the bottom of a 9-inch springform pan.
• 5 once ice cream is soft enough to stir, add in the glacé mixture, frozen raspberries and pecans.
• 6 spoon ice cream mixture over crust in springform pan. smooth down.
• 7 cover top with plastic wrap and freeze until firm, about 4 hours.
• 8 to serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.