1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

White chocolate, raspberry & almond ice-cream cake

  • 0:30 Prep
  • 0:15 Cook
  • 10 Servings


  • 150g blanched almonds
  • 1 x 450g pkt bought Madeira cake
  • 1 x 2L ctn Streets Blue Ribbon vanilla ice-cream, softened
  • 300g fresh raspberries or frozen raspberries
  • 200g Cadbury Dream white chocolate, finely chopped
  • Mixed fresh berries, to serve


  • 1
    Preheat oven to 200°C. Spread the almonds over a baking tray. Bake in oven for 5-8 minutes or until golden. Cool slightly. Coarsely chop.
  • 2
    Use a serrated knife to trim the edge from the base and top of the cake. Discard. Cut the remaining cake crossways into 1.5cm-thick slices.
  • 3
    Place the almond, ice-cream, raspberries and half the chocolate in a large bowl and stir until well combined. Spoon into a 6cm-deep, 12.5 x 24.5cm (base measurement) loaf pan. Press down firmly and smooth the surface. Place the cake slices on top of the ice-cream mixture to cover, cutting to fit. Cover with plastic wrap and place in the freezer for 6 hours or overnight until firm.
  • 4
    Turn onto a serving platter. Place a hot cloth over the base of the pan to help release the cake. Place the cake in the freezer for 20 minutes or until firm. (See tip)
  • 5
    Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate melts and is smooth.
  • 6
    Cut the cake into slices. Divide among serving plates. Drizzle over the chocolate. Top with berries to serve.

Source: taste.com.au


Please enter your comment!
Please enter your name here