This refreshing choc-mint, raspberry ice-cream cake can be made up to 5 days in advance and stored in the freezer.
Ingredients
500g Creative Gourmet frozen Raspberries
1/4 cup caster sugar
2 litres vanilla ice-cream
500ml premium or thick custard
3 x 35g Peppermint Crisp bars, roughly chopped
Method
Line the base and sides of a 23cm non-stick springform pan with baking paper
To make the raspberry ripple, place half the raspberries and sugar in a medium non-stick frying pan
Heat, stirring and mashing the raspberries with a wooden spoon, over medium heat until the mixture is smooth and comes to the boil
Pass mixture through a sieve to remove seeds. Cool to room temperature
Spoon ice-cream into a large bowl. Set aside to just soften. Stir in custard and peppermint crisps until well combined
Fold through the remaining frozen raspberries. Gently swirl (don't over mix) the cooled raspberry ripple through the mixture
Spoon into prepared pan and smooth the top. Cover with 2 layers of plastic wrap and a layer of foil. Freeze overnight
Loosen ice-cream from sides of pan and turn out onto a flat serving plate. Stand for a few minutes to slightly soften. Scatter with extra frozen raspberries if liked. Cut into slices and serve
