how to make quick Vanilla raspberry ice-cream cake

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vanilla raspberry ice-cream cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vanilla raspberry ice-cream cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla raspberry ice-cream cake is something that I’ve loved my entire life.

Table of Contents

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

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.

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