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Vanilla raspberry ice-cream cake
Vanilla raspberry ice-cream cake
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Prep Time:
400 minutes
Cook Time:
Total Time:
400 minutes
Create a spectacular frozen ice-cream cake with freezer magic.
Ingredients:
  • 1 1/2 x 250g packets sponge finger biscuits
  • 1.8 litres raspberry ripple ice-cream, softened
  • Rose pink food colouring
  • 1 litre vanilla ice-cream, softened
  • 250.00 ml frozen raspberries, thawed, crushed
  • 6 Ferrero Rocher Raffaello chocolates, crushed
  • Raspberries, extra, to decorate
  • Strawberries, to decorate
  • Raffaello chocolates, to decorate
  • Icing sugar mixture, for dusting
Instructions:
  • Prepare a 22cm-round springform pan by lining the base and sides. Trim 5mm from one end of 20 biscuits. Arrange the trimmed biscuits around the edge of the pan. Place the remaining biscuits over the base of the pan, trimming them as necessary to fit.
  • In a bowl, scoop raspberry ice-cream and add a touch of coloring to tint it pink. Mix until smooth, ensuring the ice-cream is soft but not melted. Transfer half of the mixture into a pan and level the top.
  • In a bowl, mix vanilla ice cream with raspberries and chocolates until smooth (ice cream should not melt). Spoon half of the vanilla mixture over raspberry ice cream, then top with the remaining raspberry ice cream. Smooth the top, cover with plastic wrap, then foil, and freeze overnight.
  • Allow the cake to come to room temperature for 5 minutes before serving. Then, gently remove it from the pan and place it on a plate. Decorate with raspberries, strawberries, and extra chocolate pieces, and finish by dusting with icing sugar.

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