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Curtis Stone's raspberry and chocolate ripple ice-cream cake
Curtis Stone's raspberry and chocolate ripple ice-cream cake
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Elevate your ice cream cake with a lavish snowy meringue topping for a show-stopping dessert.
Ingredients:
  • Non-stick cooking spray
  • 375g raspberry
  • 220g caster sugar
  • 21.00 gm fresh lemon juice
  • 2.20 gm pure vanilla extract
  • 120g dark chocolate (70% cacao), finely chopped, divided
  • 30g unsalted butter
  • 250g Arnott’s Choc Ripple biscuits
  • 1.5L good-quality vanilla ice-cream, softened
  • 4 Free Range Egg whites (see notes)
Instructions:
  • Generously coat a 24cm springform pan, with at least 6cm high sides, with non-stick cooking spray.
  • In a saucepan over medium heat, simmer 300g of raspberries, 2⁄3 cup (150g) sugar, lemon juice, and vanilla until thickened, about 18 minutes. Chill the mixture in a covered container in the refrigerator until cold.
  • Create a double boiler by placing a small bowl over simmering water and melt 80g of chocolate with butter until smooth. Pulse biscuits in a food processor until fine, then add the chocolate mixture and a pinch of salt. Pulse until combined. Press the crumbs onto the base and 4cm up the side of the pan. Freeze for 10 mins to set the crust.
  • 1. Start by generously layering half of the ice-cream over the crust, making sure to cover the entire base. 2. Spoon the luscious raspberry mixture on top of the ice-cream layer. 3. Sprinkle half of the remaining chocolate over the raspberry goodness. 4. Add the rest of the ice-cream and sprinkle the remaining chocolate on top. 5. Swirl a butter knife through the layers to create a beautiful marbled effect. 6. Carefully smooth out the top for a perfect finish. 7. Cover and let it freeze for at least 8 hours until it's wonderfully firm.
  • Gently slide a knife along the edge of the pan to separate the ice-cream cake, then move it to a serving platter. Place back in the freezer as you prepare the meringue.
  • **Place the mixing bowl over a pot of simmering water and use an electric hand mixer to beat egg whites and sugar for 3 minutes until frothy and the sugar dissolves. Be mindful of the electrical cord near the stove. Remove from heat and continue beating for 4 minutes until the meringue forms stiff, glossy peaks.** Spread the meringue onto the cake using a large spoon in a decorative manner.
  • Caramelize the meringue using a kitchen blowtorch. Top the cake with the extra raspberries and serve right away.

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