Name: Coffee-Raspberry Ice Cream Cake
Ingredients: 6 cups slightly softened coffee ice cream; 1 pt raspberries, lightly crushed, reserve 6 – 8 whole for garnish; 1 cup heavy or whipping cream; 2 tsp confectioners' sugar; 1 tsp kirsch or Framboise liqueur

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee-Raspberry Ice Cream Cake

Time3 hr freezing

Ingredients

6 cups slightly softened coffee ice cream
1 pt raspberries, lightly crushed, reserve 6 – 8 whole for garnish
1 cup heavy or whipping cream
2 tsp confectioners' sugar
1 tsp kirsch or Framboise liqueur

Directions

Layer the cake

Lightly oil bottom and sides of 9" spring-form pan.
Using bowl scraper, spread ½ coffee ice cream and carefully spoon remaining ice cream over top.
Place in freezer 3 hr or until ice cream is firm.

Top and finish

Whip cream with confectioners' sugar and liqueur.
Remove cake from freezer and remove sides of spring-form pan.
Using bowl scraper or pastry tube, with star tip, layer whipped cream entirely over cake surface.
Return to freezer 1–2 hr longer.
Remove from freezer 15 minutes before serving.

Store

Ice cream cake may be stored in airtight plastic for 2 weeks.

Nutrition, whole recipe (rough)

215Calories

2 gProtein

12 gFat

28 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Raspberry	1 cup (123g)	64
Ice Cream	1 tbsp (15ml) heavy	51
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Coffee	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Coffee + creamtop 17% of all pairs

Smell alikelow

Cooked together2,339 recipes

Shared aroma: 2-heptanol (bitter, floral).
Coffee + sugartop 17% of all pairs

Smell alikelow

Cooked together4,344 recipes

Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee ice cream: Forms the frozen base layers, giving the cake its structure and coffee flavor.
Raspberries: Add tart acidity and moisture that contrast with the sweet, creamy ice cream.
Heavy or whipping cream: Whipped into a light topping that adds fat, richness and a soft texture.
Confectioners' sugar: Dissolves easily into the cream, sweetening the topping without grittiness.
Kirsch or framboise liqueur: Adds aroma and fruity flavor, and its alcohol keeps the cream softer when frozen.

The step that matters

Work quickly once the cake is out of the freezer. Warm ice cream softens and melts, so the cake can slump when the sides come off and the cream is spread. Keeping the cake cold between steps keeps the layers firm and the topping neat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Coffee-Raspberry Ice Cream Cake