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!
Christmas, Dessert, ice-cream
vanilla ice-cream, softened
mini meringues, crushed
white chocolate Ice-Magic bottle
extra meringues, fresh raspberries, chocolates (see notes), silver edible balls
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.
I used Lindt balls when decorating this ice-cream cake.
You can find silver edible balls in the baking section of major supermarkets.