Raspberry and Malteser Ice-Cream Cake |
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Prep Time: 40 Minutes Cook Time: 1400 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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I wish you could see the photo of this dessert; It looks gorgeous! Notes & tips: This recipe suggests using Blue Ribbon ice-cream as it refreezes without forming ice crystals. I fusing frozen raspberries, I think you'd have to thaw them a bit before starting. Cooking time is freezing time. Source: Super Food Ideas magazine - February 2004 Ingredients:
2 liters vanilla ice cream (see note) |
300 g fresh raspberries (or frozen) |
4 (165 g) packets maltesers |
cocoa powder, to serve |
Directions:
1. Grease and line a 23cm (base) springform pan.
2. Transfer ice-cream to a large bowl and stand for 10 minutes to soften slightly.
3. Roughly mash raspberries.
4. Use a rolling pin to crush 1 packet of Maltesers.
5. Fold berries and crushed Maltesers through ice-cream.
6. Spoon into prepared pan & smooth surface.
7. Press remaining Maltesers into top of cake. Cover and freeze overnight.
8. Dust with cocoa. Cut into wedges and serve.
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