End the year on a sweet note with this divine white chocolate ice-cream cake.
The ingredient of White Chocolate Raspberry Almond Ice Cream Cake
- 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
The Instruction of white chocolate raspberry almond ice cream cake
- preheat oven to 200u00b0c spread the almonds over a baking tray bake in oven for 5 8 minutes or until golden cool slightly coarsely chop
- 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
- 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
- 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
- place the remaining chocolate in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnt touch the water stir with a metal spoon until the chocolate melts and is smooth
- cut the cake into slices divide among serving plates drizzle over the chocolate top with berries to serve
Nutritions of White Chocolate Raspberry Almond Ice Cream Cake
calories: 592 242 caloriescalories: 34 grams fat
calories: 16 grams saturated fat
calories: 58 grams carbohydrates
calories: 46 grams sugar
calories: n a
calories: 13 grams protein
calories: 77 milligrams cholesterol
calories: 290 89 milligrams sodium
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calories: nutritioninformation