Work some magic with your freezer to make this stunning frozen ice-cream dessert cake.
Ingredients
- 1 1/2 x 250g packets sponge finger biscuits
- 1.8 litres Peters Light and Creamy raspberry ripple ice-cream, softened
- Rose pink food colouring
- 1 litre Peters vanilla ice-cream, softened
- 1 cup frozen raspberries, thawed, crushed
- 6 Ferrero Rocher Raffaello chocolates, crushed
- Raspberries, extra, to decorate
- Strawberries, to decorate
- Raffaello chocolates, to decorate
- Icing sugar mixture, for dusting
Method
- Step 1Line the base and side of a 22cm-round (base) springform pan. Trim 5mm from one end of 20 biscuits. Arrange biscuits around edge of pan. Place remaining biscuits over base of pan, trimming to fit.
- Step 2Place raspberry ice-cream in a bowl. Tint pink with colouring. Stir until smooth (ice-cream should be soft, not melted). Spoon half the ice-cream into pan. Smooth top.
- Step 3Place vanilla ice-cream in a bowl. Add raspberries and chocolates. Stir until well combined (ice-cream should be smooth, not melted). Spoon vanilla mixture over raspberry ice-cream. Smooth top. Top with remaining raspberry ice-cream. Smooth top. Cover with plastic wrap, then foil. Freeze overnight.
- Step 4Just before serving, stand cake at room temperature for 5 minutes. Remove from pan and transfer to a plate. Serve decorated with raspberries, strawberries and extra chocolates. Dust with icing sugar.
- High protein
- Low sodium
- Vegetarian
Nutrition
1391 kj
Energy
12.5g
Fat Total
7.5g
Saturated Fat
1.8g
Fibre
6.4g
Protein
46mg
Cholesterol
150mg
Sodium
47.1g
Carbs (total)
All nutrition values are per serve
Notes
Allow overnight freezing time.
Related Video
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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