Prep:  15 Minutes, plus 12 hours freezing time
Serves:  dinner party (8-10)
Average: 3.5 (255 votes)
Difficulty:
Cuisine:
Saved:
873
Recipe by: Creative Gourmet
You can make this fabulous ice-cream cake dessert up to 2-3 days ahead of serving. Top with your favorite seasonal berries and chocolates.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Raspberry, Meringue & Chocolate Ice-Cream Cake
Ingredients:
Method:
  1. Line the base and sides of a 22cm spring-form pan with non-stick baking paper (see tips)
  2. Place ice-cream in a large mixing bowl and set aside to slightly defrost. Using a large metal spoon, stir in custard until combined. Add meringues, pistachios and about three quarters of the chocolate
  3. Stir to combine. Gently stir through 3 cups (375g) frozen Raspberries. Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup (125g) frozen Raspberries and gently press into mixture
  4. Cover with plastic wrap and freezer overnight
  5. To serve, remove ice-cream cake from pan and place on a serving plate (you may need to stand it for a short time if it's frozen very firm). Top with remaining frozen Raspberries, sprinkle with remaining grated chocolate and serve
Tips & Hints:
  • Lightly spray the sides of the pan with light-flavoured oil so the baking paper sticks, this makes it much easier to line the pan
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.