Yes, yet another frozen treat for you guys. And let me tell you, this was the last of the three frozen desserts I photographed in a row a couple weeks ago, and I was frustrated beyond belief. I’m pretty sure I was practically coated in sticky ice cream and chocolate syrup by the time it was over. Everything was melty. I couldn’t even think straight about what my lighting was doing. All I knew was that I needed to get it shot and cleaned up within minutes because my parents were on their way and would be at my house to celebrate the 4th any minute.
that’s my formal apology for having not one single good picture for this post. because of that, this post almost didn’t happen because i was so annoyed. but i couldn’t deny you the yumminess.
Another thing on my mind was how I was about to totally trick everyone with this ice cream cake. This is one of those desserts that looks completely impressive. People think you’re amazing for your creativity. But in all actuality, you bought a couple quarts of ice cream, made a simple raspberry sauce, slapped it all together and threw it in the freezer, and called it a masterpiece. And they all believed you.
So if you’re sick of serving up boring ol’ ice cream with a scoop and into a bowl, this is what you’re going for. And the layer of raspberry smacked right in between two basic flavors of ice cream. Yup – it’s a win in your mouth. Just that little ribbon of fresh fruit. That’s all you need to get that step up from eating ice cream to feeling like you’re eating a dessert you’d order from a restaurant.
(Don’t be afraid of the number of steps in the recipe. Truth of the matter is that this is the easiest recipe on the blog!)