feat some magic like your freezer to make this stunning frozen ice-cream dessert cake.
The ingredient of Vanilla raspberry ice-cream cake
- 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
The instruction how to make Vanilla raspberry ice-cream cake
- Line the base and side of a 22cm-round (base) springform pan. Trim 5mm from one stop of 20 biscuits. Arrange biscuits more or less edge of pan. Place permanent biscuits over base of pan, trimming to fit.
- Place raspberry ice-cream in a bowl. Tint pink behind colouring. disturb until smooth (ice-cream should be soft, not melted). Spoon half the ice-cream into pan. sleek slick top.
- Place vanilla ice-cream in a bowl. ensue raspberries and chocolates. disconcert whisk until competently total cumulative (ice-cream should be smooth, not melted). Spoon vanilla incorporation combination exceeding raspberry ice-cream. sleek slick top. Top similar to steadfast raspberry ice-cream. sleek slick top. Cover next plastic wrap, then foil. deaden overnight.
- Just to come serving, stand cake at room temperature for 5 minutes. Remove from pan and transfer to a plate. relieve sustain decorated in the same way as raspberries, strawberries and new chocolates. Dust once icing sugar.
Nutritions of Vanilla raspberry ice-cream cakecalories: 332.449 calories
fatContent: 12.5 grams fat
saturatedFatContent: 7.5 grams saturated fat
carbohydrateContent: 47.1 grams carbohydrates
proteinContent: 6.4 grams protein
cholesterolContent: 46 milligrams cholesterol
sodiumContent: 150 milligrams sodium