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Vanilla and raspberry ice-cream cake with raspberry sauce
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Indulge in a stunning red and white Christmas ice-cream cake.
Ingredients:
  • 1 100g pkt (10) pavlova nests (Calais brand), broken into 2cm pieces
  • 1 900ml pkt (10) light vanilla ice-cream slices (Norco brand)
  • 1 500ml container classic raspberry sorbet (Haagen-Dazs brand)
  • 1 300g pkt frozen raspberries, unthawed
  • 125g fresh raspberries or frozen (thawed) raspberries
  • 20.00 gm water
  • 9.00 gm icing sugar
Instructions:
  • Place a sheet of plastic wrap in a 20cm round cake pan, making sure it overlaps the edges and hangs over the sides.
  • Combine pavlova nest pieces, sliced ice-cream, and scoops of sorbet in a large mixing bowl. Gently fold together using a large metal spoon until the ice cream and sorbet slightly soften and evenly distribute throughout the mixture. Be sure to break up any clumps to ensure even distribution.
  • Spread raspberries evenly on the base of the lined pan. Spoon in the ice-cream mixture and firmly press down with your hands to compact it into the pan (it may seem like too much, but it will fit nicely with pressing). Use the back of the spoon to smooth the surface. Freeze for 20 minutes to firm up.
  • For the raspberry sauce, combine raspberries, water, and sugar in a blender. Blend until smooth, then strain through a fine sieve into a jug.
  • Take the ice-cream cake out of the freezer, unmold it onto a large plate, discard the plastic wrap, slice into wedges, and place on serving plates. Drizzle with raspberry sauce and serve promptly.

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