Raspberry Swirl Ice Cream Cake

Raspberries are mixed with fresh cream to create a pretty swirl in this gorgeous ice-cream cake.

The ingredient of Raspberry Swirl Ice Cream Cake

• 2 cups cream
• 395 ml sweetened condensed milk
• 1 3 cup frozen fruit mixed berries thawed pureed
• 150g fresh raspberries

The Instruction of raspberry swirl ice cream cake

• line base and sides of a 20cm round cake pan with plastic wrap and non stick baking paper
• using electric beaters beat together cream and condensed milk until soft peaks form pour into prepared pan dollop berry puree over cream gently swirl over top with metal skewer cover with plastic wrap and freeze overnight
• remove from freezer and gently ease cake out of pan and place on serving plate scatter over raspberries sit at room temperature for 5 mins before cutting into wedges to serve

Nutritions of Raspberry Swirl Ice Cream Cake

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