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.