Monday, 27 September 2010

Raspberry Ice-Cream Cake

Easy-peasy! I'll be the first to admit that this is an absolute cheat - but it looks amazing, and tastes great! I first served this while away on a birthday ski trip. Even in a fully equipped chalet, I didn't have enough room to be whipping up a proper cake after a day on the slopes, so I improvised with what the local ski-mart had in store.

Top tip: Serve quickly! It's made from ice-cream!

Serves 8-12


Vanilla Ice-cream - 1 litre
Chocolate Ice-cream - 1 litre
Raspberries - 1 punnet (or a bag of frozen fruits)

1. Leave the ice-cream out of the fridge until quite soft and mouldable.

2. Using a cake tin as a mould, create two separate layers of vanilla ice-cream, and place each one on a separate plate, and put in the freezer to firm up.

3. Create a third chocolate layer, and also place in the freezer.

4. Once all the layers have solidified, build your cake with the chocolate layer in the middle.

5. Cover with concentric rings of raspberries, and place the whole lot in the freezer until needed.

Serve with a warm chocolate sauce.

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