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White chocolate, raspberry & almond ice-cream cake
White chocolate, raspberry & almond ice-cream cake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in a heavenly white chocolate ice cream cake to celebrate the year's end.
Ingredients:
  • 150g blanched almonds
  • 1 x 450g pkt bought Madeira cake
  • 1 x 2L ctn vanilla ice-cream, softened
  • 300g fresh raspberries or frozen raspberries
  • 200g Dream white chocolate, finely chopped
  • Mixed fresh berries, to serve
Instructions:
  • Preheat the oven to 200°C. Spread almonds on a baking tray and bake for 5-8 minutes until golden. Allow to cool slightly, then coarsely chop.
  • Trim the edges of the cake with a serrated knife, then discard. Slice the remaining cake crossways into 1.5cm-thick slices.
  • Combine almonds, ice cream, raspberries, and half of the chocolate in a large bowl. Mix well. Transfer the mixture into a 6cm-deep, 12.5 x 24.5cm loaf pan. Press down firmly and ensure the surface is smooth. Layer the cake slices over the ice cream mixture to completely cover, cutting as needed. Cover with plastic wrap and freeze for at least 6 hours or overnight until solid.
  • Transfer the cake onto a serving platter. Cover the base of the pan with a hot cloth to easily release the cake. Chill the cake in the freezer for 20 minutes until firm. (Refer to tip for best results)
  • Melt the remaining chocolate in a heatproof bowl placed over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth.
  • Slice the cake, distribute onto plates, drizzle with chocolate, and garnish with berries before serving.

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