Raspberry Meringue Ice-Cream Cake

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

Raspberry Meringue Ice-Cream Cake

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

5 from 2 votes

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Course: Dessert

Cuisine: ice-cream, western

Prep Time: 10

Freezing time: 6

Total Time: 6 10

Servings: serves

Calories: 148kcal

Author: Lucy - Bake Play Smile

Equipment

Thermomix (optional)

Ingredients

2 lt vanilla ice-cream softened
300 g frozen raspberries
150 g milk chocolate grated
100 g mini meringues crushed
220 g white chocolate Ice-Magic or 150g melted white chocolate
extra meringues, fresh raspberries, chocolates (see notes), silver edible balls to decorate

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, either lift the cling wrap, or 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).

Thermomix Method

Place the chocolate into the Thermomix bowl and grate for 10 seconds, Speed 8.
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, either lift the cling wrap, or 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).

Video

Notes

RECIPE NOTES & TIPS

Ingredients Info:

Vanilla ice-cream - I like to use Bulla or Peters ice-cream but any vanilla ice-cream will do.

Mini meringues - I use store bought mini meringues in this recipe, however you could use crushed meringue nests or larger meringues if you can't find these smaller ones.

White chocolate Ice Magic - if you can't find Ice Magic, then melted white chocolate will work equally as well.

Decorations - I like to use a mixture of fresh raspberries, mini meringues, chocolate Lindt balls and silver edible balls to decorate this cake. However you can mix and match with any of your favourite chocolates and fresh fruit.

More Recipe Tips:

Removing the cake from the tin - when removing the cake from the tin, leave it on the bench for a couple of minutes and then rub your hands over the base and sides to loosen (the heat from your hands will help with this). If you have used butter, then gently run a knife around the edge then tip the cake upside down onto a flat serving plate. If you have used plastic wrap, pull the overhanging sides gently and lift the cake from the tin and place on the serving board. I like to put the cake back into the freezer for ten minutes at this point, but this is optional.

Storing - keep any leftover ice-cream cake frozen in an airtight container for up to 1 month.

Nutrition