Raspberry, Meringue & Chocolate Ice-Cream Cake

Raspberry, Meringue & Chocolate Ice-Cream Cake
Recipe by: Creative Gourmet
Average: 3.5 (227 votes)
849 Collected
Prep:  15 Minutes, plus 12 hours freezing time
Serves:  dinner party (8-10)
You can make this fabulous dessert up to 2-3 days ahead of serving, longer and it can be a little too icy.

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Raspberry, Meringue & Chocolate Ice-Cream Cake
  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

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