Vanilla raspberry ice-cream cake

Vanilla raspberry ice-cream cake


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 1/2 x 250g packets sponge finger biscuits
  2. 1.8 litres Peters Light and Creamy raspberry ripple ice-cream, softened
  3. Rose pink food colouring
  4. 1 litre Peters vanilla ice-cream, softened
  5. 1 cup frozen raspberries, thawed, crushed
  6. 6 Ferrero Rocher Raffaello chocolates, crushed
  7. Raspberries, extra, to decorate
  8. Strawberries, to decorate
  9. Raffaello chocolates, to decorate
  10. Icing sugar mixture, for dusting

The instruction how to make Vanilla raspberry ice-cream cake

  1. 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.
  2. 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.
  3. 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.
  4. 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 cake

calories: 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

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