Ice cream fruitcake



15 min


8 to 10 wedges

* PLUS Freezing Time: 480 minutes, Standing Time: 20 minutes
Ice cream fruitcake

Andreas Trauttmansdorff


  • 1/2 cup glacé mix , see tip, below
  • 1/2 cup sultana raisins
  • 1/4 cup brandy , cognac or rum
  • 2-L container French vanilla ice cream , about 8 cups
  • 35 to 40 medium-size gingersnap cookies
  • 1/4 cup butter , melted
  • 300-g pkg frozen unsweetened raspberries
  • 1/2 cup chopped pecans
  • 1 pint fresh raspberries , optional


  • In a small bowl, stir glacé mix and raisins with brandy. Cover and leave at room temperature overnight. Or place in a small microwave-safe bowl. Microwave, uncovered, on medium until warm, 1 minute. Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature, occasionally mashing with a wooden spoon, until soft enough to stir, 20 to 30 minutes.
  • Meanwhile, place cookies in a food processor. Pulse until fine crumbs form. Crumbs should measure about 2 cups (500 mL). Turn into a medium-size bowl. Using a fork, stir in butter until evenly moist. Press over bottom of a 9-inch (23-cm) springform pan.
  • As soon as ice cream is soft enough, stir in glacé mixture and any unabsorbed brandy, frozen raspberries and pecans. Spoon over crust. Gently press ice cream down and evenly spread over crust. Smooth top.
  • Cover top with plastic wrap. Freeze until firm, at least 4 hours, but preferably overnight, or up to 1 month. Overwrap with foil if freezing fruitcake more than a day.
  • To serve, remove ring from springform pan and let stand 10 minutes before slicing. Arrange fresh raspberries on top. Cut into wedges and serve. Great with store-bought raspberry sauce or Sherried Berry Sauce (recipe, below).

Nutrition (per serving)

  • Calories
  • 486,
  • Protein
  • 6.4 g,
  • Carbohydrates
  • 63.4 g,
  • Fat
  • 23.7 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 304 mg.

Last year’s no-bake dessert – a version of traditional Christmas fruitcake with a cool twist – became one of our most requested holiday recipes. So we brought it back for second helpings. Enjoy!

Sherried Berry Sauce

In a food processor, whirl 1 cup (250 mL) sliced strawberries with 1 cup (250 mL) raspberries until puréed. Whirl in 3 tbsp (45 mL) sweet sherry and 2 tsp (10 mL) granulated sugar. Using the back of a spoon, press purée through a sieve. Discard seeds. Drizzle over ice cream or cheesecake. Makes 1 cup (250 mL)

Drink Match

You don’t need a Miracle on 34th Street to find the ideal digestif to serve after a holiday meal. Port has the body and sweetness to match most holiday desserts, including spice cookies and chocolate bars. Tawny ports have an almond and caramel character, often a favourite of those new to fortified wines; vintage ports are more robust, with deeper blackberry and currant flavours. Try Warre’s Otima 10 Year Old or Graham’s Late Bottled Vintage in a snifter glass.

Shopping Tip

If you can’t find glacé mix (diced candied orange, lemon and citron peels, pineapple and cherries sold in tubs at the grocery store), use chopped glacé cherries and pineapple.