Coconut And Raspberry Ice Cream Cake

This is an ice-cream cake with a difference! Wow the crowds this Christmas with this spectacular dessert.

The ingredient of Coconut And Raspberry Ice Cream Cake

• 4 litres vanilla ice cream
• 1 1 3 cups coconut cream
• 1 teaspoon coconut essence
• 275g fresh raspberries or frozen raspberries
• 200g white chocolate chopped
• 1 1 2 teaspoons vegetable oil
• 600ml thickened cream whipped
• icing sugar mixture for dusting

The Instruction of coconut and raspberry ice cream cake

• line an 8cm deep 20cm base square cake pan with plastic wrap extending plastic wrap 5cm over edge of pan on all sides place 1 3 of ice cream in a large bowl return remaining ice cream to freezer set aside for 5 minutes to soften stir in 1 2 the coconut cream and 1 2 the essence until mixture is smooth and combined ice cream should be soft not melted at this stage spoon mixture into prepared pan smooth surface freeze for 2 hours or until firm
• place 1 2 of remaining ice cream in a large bowl return remaining ice cream to freezer set aside for 5 minutes to soften place 150g raspberries in a small bowl using a fork crush raspberries add crushed raspberries to ice cream stir to combine spoon raspberry ice cream into pan over coconut ice cream smooth surface freeze for 2 hours or until firm
• repeat with remaining ice cream coconut cream and essence spoon over raspberry layer smooth surface cover with plastic wrap freeze for 3 hours or until firm
• cut 4 x 9cm wide x 25cm long strips of baking paper place on a baking tray place chocolate and oil in a microwave safe bowl microwave on medium high 75 for 1 minute stirring every 20 seconds or until melted and smooth working quickly spoon 1 4 of chocolate mixture onto 1 paper strip using a butter knife spread chocolate in a thin layer to cover strip repeat with remaining chocolate and paper strips refrigerate for 10 minutes or until just set using a warm sharp knife cut each strip into 5 x 5cm wide pieces
• to serve turn ice cream cake onto a serving plate see note remove plastic wrap stand for 5 minutes or until edges soften slightly working quickly dip a spatula or knife in hot water and run it around the edge of the cake to soften the ice cream slightly attach chocolate pieces slightly overlapping around edge of cake dollop top of cake with whipped cream decorate with remaining raspberries dust with icing sugar and serve immediately

Nutritions of Coconut And Raspberry Ice Cream Cake

calories: 534 404 calories
calories: 37 4 grams fat
calories: 25 2 grams saturated fat
calories: 43 3 grams carbohydrates
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calories: n a
calories: 6 7 grams protein
calories: 61 milligrams cholesterol
calories: 116 milligrams sodium
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