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Coconut-raspberry ice-cream cake
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Prep Time:
1130 minutes
Cook Time:
85 minutes
Total Time:
1215 minutes
A sensational summer ice cream cake with airy frosting.
Ingredients:
  • 125g butter, chopped
  • 64.38 gm milk
  • 100g dark chocolate, chopped
  • 215.00 gm caster sugar
  • 112.50 gm self-raising flour
  • 125.00 ml plain flour
  • 20.00 gm Cocoa Powder
  • 1 egg, lightly beaten
  • 4 litres vanilla ice-cream
  • 2 x 50g sachets coconut milk powder (see Notes)
  • 150g frozen raspberries, thawed
  • Silver cachous, to serve
  • White chocolate curls, to serve
  • Candy canes, chopped, to serve
  • 4 egg whites
  • 430.00 gm caster sugar
Instructions:
  • Preheat your oven to 160C/140C fan-forced. Grease and line a 20.5cm (base) loose-based round cake pan with baking paper.
  • In a medium saucepan over medium heat, combine butter, 1/2 cup water, milk, chocolate, and sugar. Stir occasionally and cook for 5 to 6 minutes until smooth. Let it cool for 20 minutes.
  • Gently sprinkle flours and cocoa over the chocolate mixture. Stir until well combined. Mix in the egg until the batter is smooth. Pour the batter into the prepared pan and bake for 50 to 55 minutes until a skewer inserted into the center comes out clean. Let it rest in the pan for 10 minutes, then flip it onto a wire rack to cool with the top facing up.
  • Prepare the pan by washing and drying it. Grease and line the base and sides with two layers of baking paper, making sure to extend the paper 2cm above the edge of the pan. Trim the top of the cake to create a 2cm-thick base, then place it in the prepared pan.
  • Place 1 1/2 litres of ice-cream in a bowl and let it soften for 10 minutes (ensure ice-cream is not melted). Mix in 1 sachet of coconut milk powder until fully incorporated. Spread over cake in pan, smooth the top with a spatula, then freeze until firm for about 2 hours.
  • Transfer the remaining 1 litre of ice-cream to a bowl and let it soften for 10 minutes. In a separate bowl, crush raspberries until smooth and mix them into the ice-cream. Spread the mixture over the ice-cream in the pan, level with a spatula, and freeze until firm, about 2 hours.
  • Take the remaining ice-cream and place it in a bowl. Allow it to soften for 10 minutes (make sure it doesn't melt). Add the remaining milk powder and stir until thoroughly mixed. Spread this mixture over the ice-cream in the pan, level it using a spatula, cover with plastic wrap, and freeze it overnight.
  • Gently release the ice-cream cake from the pan and place it on a beautiful serving plate or cake stand before putting it back in the freezer.
  • To make a fluffy frosting, combine egg whites, sugar, and 1/4 cup cold water in a large heatproof bowl. Whisk together, then place the bowl over a saucepan of simmering water. Use an electric hand mixer to beat continuously for 15 minutes until stiff peaks form. Remove from heat and beat for an additional 5 minutes until cooled. Allow to stand for 10 minutes to cool further.
  • Take the cake out of the freezer. Swiftly spoon frosting on top of the cake and use a spatula to evenly cover the top and sides. Place back in the freezer for 30 minutes to firm up.
  • When ready to serve, adorn cake with easy fudge snowflakes, silver cachous, chocolate curls, and candy cane for a festive touch. Serve promptly.

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