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Chocolate raspberry ice-cream cake
Chocolate raspberry ice-cream cake
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Make this decadent no-bake dessert a day in advance for perfect results.
Ingredients:
  • 450g Make at Home Double Sponge Unfilled Cake
  • 1L Brand Double Chocolate Ice Cream, softened
  • 500g fresh raspberries or frozen raspberries
  • 75g caster sugar
  • 8 Giant Chocolate Stars
  • Coles Brand Chocolate Crispies, to serve
Instructions:
  • Take the sponge cakes out of the packaging, keeping the plastic tray. Throw away the wrapper. Keep one sponge cake aside for later use. Cover the base and sides of the plastic tray with baking paper, extending 5cm above the edge. Put the remaining cake in the tray (cut the reserved cake and use the trimmings to fill any gaps). Spread the chocolate ice-cream over the cake and use a spoon to even it out. Cover with foil and freeze for 3 hours or until the ice-cream sets.
  • In a saucepan over low heat, mix raspberries, sugar, and 1 cup (250ml) water. Stir and cook for 3 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Let it simmer without stirring for 5 minutes until the syrup thickens slightly. Remove from heat and let it cool.
  • Blend the raspberry mixture in a food processor until smooth. Strain through a fine sieve into a metal container, pressing with a spatula to extract all the pulp. Cover with foil and freeze for at least 6 hours. Break up the frozen mixture using a metal spoon, then blend in the food processor until smooth. Spread the raspberry mixture over the chocolate ice-cream and freeze until firm.
  • Trim the corners of the plastic tray with scissors, then open the sides and carefully remove the cake. Use a warm palette knife to gently smooth the edges before decorating with chocolate stars and chocolate crispies.

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