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!
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Course: Christmas, Dessert, ice-cream
Cuisine: ice-cream, summer
Keyword: ice-cream cake
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 serves
Author: Lucy Mathieson

Ingredients

  • 150 g chocolate
  • 300 g frozen raspberries
  • 100 g mini meringues
  • 2 lt vanilla ice-cream, softened
  • 220 g white chocolate Ice-Magic bottle
  • extra meringues, fresh raspberries, chocolates (see notes), silver edible balls

Instructions

  • 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

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