A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare… this is the perfect summer dessert!
If you’re after a dessert that’s:
- quick
- easy
- delicious
This Raspberry, Chocolate & Meringue Ice-Cream Cake is for you!
With less than 10 minutes prep time (plus freezing time), just a few ingredients and hardly any dishes… this is a dessert that not only looks and tastes great, it’s also the easiest thing in the world to make.
When it comes to summer desserts, you really can’t beat an ice-cream cake (especially when there’s berries and chocolate involved too!).
This Raspberry, Chocolate & Meringue Ice-Cream Cake is made from plain vanilla ice-cream and flavoured with raspberries, chocolate and meringue. If you’re looking for a flavour match made in heaven… these 4 ingredients are just that!
So whether you’re looking for a simple summer dessert, a Christmas ice-cream cake… or just a cheeky late night bowl of ice-cream, this needs to become your new go-to recipe!
And while we’re on the subject of ice-cream cakes, make sure you check out my collection here!
Raspberry, Chocolate & Meringue Ice-Cream Cake
Ingredients
- 2 lt vanilla ice-cream, softened
- 300 g frozen raspberries
- 150 g chocolate, grated
- 100 g mini meringues, crushed
- 220 g white chocolate Ice-Magic bottle
- extra meringues, fresh raspberries, chocolates (see notes), silver edible balls
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, 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).
- This cake can be stored in an airtight container in the freezer for up to 1 week.
Thermomix Method
- Place the chocolate into the Thermomix bowl and grate on Speed 8, 10 seconds.
- 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, 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). This cake can be stored in an airtight container in the freezer for up to 1 week.
Notes
Nutrition
