Vanilla and Raspberry Ice Cream Cake
How absolutely gorgeous does this cake look? It is a show-stopper and nobody would guess that this wasn’t a mammoth effort from yourself that took days to construct. Guests will envision you slaving for hours over a hot stove preparing custard ice cream, rolling and shaping light fluffy biscuits into oval shapes, stumbling through tangled gardens picking berries, before spending tedious hours rolling white chocolate into truffles and dipping them into coconut. And that’s all before constructing it. Well they’d be sooo mistaken because the only work you need to do is to get in your car, drive to the supermarket and buy the biscuits, the ice cream, the berries and the chocolates and press it all into a pan and freeze.
Seriously though, how awesome would this be to make a week before Christmas and when everyone has digested their turkey and roast potatoes, you bring this ice cold creation out of the freezer to cool them down on a 35 degree day!
Adapted from Taste Cakes
- 1 1/2 x 250g packet sponger finger biscuits (also known as savoiardi)
- 2 litres strawberry ice cream, softened
- 1 litre vanilla ice cream, softened
- 1 cup frozen raspberries, thawed, crushed
- 12 Ferrero Rocher Raffaello chocolates
- Strawberries &/or raspberries to decorate
- Icing sugar to dust
- Line the base and sides of a 22cm round springform pan. Trim 5mm from one end of 20 biscuits (this will make them sit flat in the pan as the ends are slightly rounded) and place flat side down, sugar-coated side facing outward around the outside of the pan. Trim more biscuits to line the base.
- In a large bowl mix the strawberry ice cream together then spoon half of it onto the base and smooth the surface.
- Put the vanilla ice cream in a large bowl and add 6 roughly chopped Ferrero Rocher chocolates and the crushed raspberries. Mix through then spoon over the pink ice cream. Top with the remaining pink ice cream. Cover with plastic wrap and freeze overnight.
- Just before serving remove the cake from the pan and transfer to a serving plate. Decorate with the strawberries and/or raspberries and the remaining chocolates. Dust with icing sugar and serve.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.