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Home Kids Menu Birthday cakes

Vanilla raspberry ice-cream cake

bgdiet by bgdiet
January 5, 2019
in Birthday cakes, Kids Menu
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Vanilla raspberry ice-cream cake
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Vanilla raspberry ice-cream cake

  • 6:40 Prep
  • 16 Servings

Ingredients

  • 1 1/2 x 250g packets sponge finger biscuits
  • 1.8 litres Peters Light and Creamy raspberry ripple ice-cream, softened
  • Rose pink food colouring
  • 1 litre Peters vanilla ice-cream, softened
  • 1 cup frozen raspberries, thawed, crushed
  • 6 Ferrero Rocher Raffaello chocolates, crushed
  • Raspberries, extra, to decorate
  • Strawberries, to decorate
  • Raffaello chocolates, to decorate
  • Icing sugar mixture, for dusting

Method

  • 1
    Line the base and side of a 22cm-round (base) springform pan. Trim 5mm from one end of 20 biscuits. Arrange biscuits around edge of pan. Place remaining biscuits over base of pan, trimming to fit.
  • 2
    Place raspberry ice-cream in a bowl. Tint pink with colouring. Stir until smooth (ice-cream should be soft, not melted). Spoon half the ice-cream into pan. Smooth top.
  • 3
    Place vanilla ice-cream in a bowl. Add raspberries and chocolates. Stir until well combined (ice-cream should be smooth, not melted). Spoon vanilla mixture over raspberry ice-cream. Smooth top. Top with remaining raspberry ice-cream. Smooth top. Cover with plastic wrap, then foil. Freeze overnight.
  • 4
    Just before serving, stand cake at room temperature for 5 minutes. Remove from pan and transfer to a plate. Serve decorated with raspberries, strawberries and extra chocolates. Dust with icing sugar.

Source: taste.com.au

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