Choc Raspberry Ice Cream Cake

Sneak two whole packets of Tim Tams into this easy no-cook treat.

The ingredient of Choc Raspberry Ice Cream Cake

• 300g frozen raspberries
• 2 x 200g pkt arnotts tim tam original
• 2l ctn berry ice cream such as strawberry or raspberry
• 150ml thickened cream
• white chocolate melts melted to decorate
• dark chocolate melts melted to decorate
• fresh raspberries to serve

The Instruction of choc raspberry ice cream cake

• line the base and sides of a 7cm deep 11 x 21cm base measurement loaf pan with plastic wrap allowing sides to overhang place half the biscuits lengthways in prepared pan
• spoon the ice cream into a bowl break up slightly set aside for 10 minutes to soften fold the frozen raspberries through the ice cream spoon mixture over the biscuits smooth the surface
• gently press remaining biscuits crossways over the ice cream cover with plastic wrap and place in the freezer for 8 hours or overnight until firm
• meanwhile spread the melted chocolates over a clean work surface and set aside until almost set run a melon baller or small teaspoon along the chocolate surface to create curls
• carefully invert cake onto a plate use electric beaters to beat the cream in a bowl until soft peaks form spread over cake top with fresh raspberries and chocolate curls

Nutritions of Choc Raspberry Ice Cream Cake

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