Raspberry Ripple Ice Cream Cakes - cooking recipe

Ingredients

1 cup frozen raspberries
1 quart vanilla bean ice cream, slightly softened
4 oz graham crackers, crushed
1/2 cup ground almonds
1/4 cup heavy cream
4 tbsp (1/2 stick) butter, melted
None None Fresh raspberries, to serve (optional)

Preparation

Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice cream. Spoon ice cream into six 3/4-cup metal cups, filling to within 1/4 inch of top. Freeze for 1 hour, until firm.
Meanwhile, combine crushed graham crackers, ground almonds, cream and butter in a medium bowl. Lightly press crumb mixture over ice cream to fill metal cups. Freeze until firm.
To serve, run a small metal spatula around edge of cups. Invert cups onto plates. Top with fresh raspberries, if desired.