A simple and delicious Raspberry Meringue Ice-Cream Cake that takes less than 10 minutes to prepare and is made using just 5 ingredients ... the perfect dessert for sharing over summer and the festive season.
If you're after the perfect dessert for summer BBQs or Christmas gatherings, then this Raspberry Meringue Ice-Cream Cake is exactly what you are looking for!!
Just like my Chocolate and Honeycomb Ice-Cream Cake, and Peppermint Ice-Cream Cake, this dessert uses only a few ingredients but looks and tastes amazing.
Why You'll Love This Recipe
Who can resist a sweet and creamy ice-cream cake? Certainly not me!
- Simple - with just a handful of ingredients and minimal preparation time, this cake is super easy to make!
- No-bake - this dessert is completely no-bake!! Who wants to turn the oven on when it's ice-cream time?
- Delicious flavour - you can't beat the combination of raspberry, meringue and chocolate! It's a match made in heaven!!
- Perfect for a celebration - this ice-cream cake looks spectacular but is so simple to make ahead of time!! Perfect for your Christmas table, or any other special occasion!
What You Need
This Raspberry Meringue Ice-Cream Cake is so simple to prepare using just 5 ingredients:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- vanilla ice-cream - I like to use Bulla or Peters ice-cream but any vanilla ice-cream will do.
- frozen raspberries - available from the freezer section of any major supermarket or grocer.
- grated chocolate - I like to use milk chocolate in this recipe but you could use white, or even dark chocolate, if you prefer.
- mini meringues - I use store bought mini meringues in this recipe. You could use crushed meringue nests or larger meringues if you can't find these smaller ones.
- white chocolate Ice Magic - if you can't find Ice Magic, then melted white chocolate will work equally as well.
- decorations - I like to use a mixture of fresh raspberries, mini meringues, chocolate Lindt balls and silver edible balls to decorate this cake. However you can mix and match with any of your favourite chocolates and fresh fruit.
Step By Step Instructions
With just a few simple ingredients, you can have this delicious dessert ready to go in no time at all!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Soften The Ice-Cream
Place the ice-cream into a large bowl and allow to sit for a few minutes to soften (but not melt).
Step 2 - Mix
Stir through the frozen raspberries, grated chocolate and crushed mini meringues.
Step 3 - Smooth
Pour the mixture into prepared tin and smooth over with the back of a spoon.
Place into the freezer until completely set.
Step 3 - Decorate
Decorate using white Ice Magic, fresh raspberries, Lindt Balls, mini meringues and silver balls (or any chocolates and fresh fruit you like).
Expert Tips and FAQ's
No problem! If you can't find this product, then just melt 150g of white chocolate and pour over the ice cream cake instead. (Note: Allow the melted chocolate to cool slightly before pouring over so that it doesn't melt the ice cream cake).
Once the ice-cream cake is out of the freezer, it is important to decorate and serve immediately. Place any leftovers straight back into the freezer so that it doesn't melt too much.
No, Maltesers or any other chocolate ball would work just as well.
There are two different simple ways to do this. You can either heavily butter the base and sides of the tin or fully line the tin with cling wrap. I prefer to line the tin with cling wrap as this allows you to easily pick up and remove the cake from the tin once frozen.
When removing the cake from the tin, leave it on the bench for a couple of minutes and then rub your hands over the base and sides to loosen (the heat from your hands will help with this). If you have used butter, then tip the cake upside down onto a flat serving plate. If you have used plastic wrap, pull the overhanging sides gently and lift the cake from the tin and place on the serving board. I like to put the cake back into the freezer for ten minutes at this point, but this is optional.
If you have used cling wrap/plastic wrap to line your tin and don't like the wrinkles that it has created, you can simply run a hot flat knife around the outside to smooth them out.
Keep any leftover ice-cream cake frozen in an airtight container for up to 1 month.
Related Recipes
If the mouth watering combination of raspberry and chocolate is your thing, then why not try one of these other delicious recipes!!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Raspberry Meringue Ice-Cream Cake
Ingredients
- 2 lt vanilla ice-cream softened
- 300 g frozen raspberries
- 150 g milk chocolate grated
- 100 g mini meringues crushed
- 220 g white chocolate Ice-Magic or 150g melted white chocolate
- extra meringues, fresh raspberries, chocolates (see notes), silver edible balls to decorate
Instructions
Conventional Method
- Place the softened ice-cream into a large bowl.
- Stir through the frozen raspberries, grated chocolate and mini meringues.
- Pour the mixture into a round 23cm cake tin (greased very well with butter - or lined with cling wrap). Smooth the top and place into the freezer to completely set.
- When you're ready to serve, either lift the cling wrap, or gently run a knife around the edge and turn the ice-cream cake onto a serving board (you may need to warm the tin with your hands to release the ice-cream cake).
- Pour over the bottle of Ice-Magic and decorate with extra meringues, silver edible balls, fresh raspberries and chocolates.
- Serve immediately (or place back into the freezer until needed).
Thermomix Method
- Place the chocolate into the Thermomix bowl and grate for 10 seconds, Speed 8.
- Add the frozen raspberries, mini meringues and softened vanilla ice-cream and mix on Reverse, Speed 4 until combined (you'll need to use the spatula to help mix).
- Pour the mixture into a round 23cm cake tin (greased very well with butter - or lined with cling wrap). Smooth the top and place into the freezer to completely set.
- When you're ready to serve, either lift the cling wrap, or gently run a knife around the edge and turn the ice-cream cake onto a serving board (you may need to warm the tin with your hands to release the ice-cream cake).
- Pour over the bottle of Ice-Magic and decorate with extra meringues, silver edible balls, fresh raspberries and chocolates.
- Serve immediately (or place back into the freezer until needed).
Notes
- Vanilla ice-cream - I like to use Bulla or Peters ice-cream but any vanilla ice-cream will do.
- Mini meringues - I use store bought mini meringues in this recipe, however you could use crushed meringue nests or larger meringues if you can't find these smaller ones.
- White chocolate Ice Magic - if you can't find Ice Magic, then melted white chocolate will work equally as well.
- Decorations - I like to use a mixture of fresh raspberries, mini meringues, chocolate Lindt balls and silver edible balls to decorate this cake. However you can mix and match with any of your favourite chocolates and fresh fruit.
Leave a Reply