Apricot Raspberry Ice Cream Cake
- 1 lb. fresh apricots, halved and pitted (about 10-12)
- 2 cups raspberries
- 1 tablespoon honey
- 1 teaspoon vanilla
- pinch salt
- 12 graham crackers, crushed
- 2 tablespoons melted salted butter
- 2 pints vanilla ice cream
Preheat oven to 400F.
Toss apricots and raspberries with honey, vanilla and salt in a 8×8 baking pan. Roast for 25-30 minutes, until fruit has softened and raspberries have released all of their juices. Set aside to cool.
Mix crushed graham crackers and melted butter in a small bowl until well combined; set aside. Let the vanilla ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a plastic wrap on a 9 x 5 inch loaf pan. Layer the bottom of the loaf pan with the prepared graham cracker crumbs. Layer vanilla ice cream (1 pint) on top of the graham cracker crumbs. Spread ice cream into the pan with a spatula making sure to push ice cream to the edges.
Layer the cooled roasted fruit on top of the vanilla ice cream and follow with the other pint of vanilla ice cream. Wrap loaf pan with plastic wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.