A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare... this is the perfect summer dessert!

Raspberry, Chocolate & Meringue Ice-Cream Cake - Conventional Method

A deliciously simple Raspberry, Chocolate & Meringue Ice-Cream cake that takes less than 10 minutes to prepare... this is the perfect summer dessert!
5 from 1 vote
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Course: Christmas, Dessert, ice-cream
Cuisine: ice-cream, summer
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 serves
Calories: 148

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

  • 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. 

Video

Notes

I used Lindt balls when decorating this ice-cream cake. 
You can find silver edible balls in the baking section of major supermarkets. 

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 126mg | Fiber: 3g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 6.5mg | Calcium: 18mg | Iron: 0.8mg