White chocolate, raspberry & almond ice-cream cake
150g blanched almonds
Store-bought sponge cake
2 litres good quality vanilla ice-cream, softened
300g frozen raspberries
100g white chocolate, chopped coarsely
Spread almonds in a baking tray. Bake in 200 degrees Celsius oven for 5 minutes until golden. Cool & chop coarsely.
Line a cake pan (I used a 20 x 20 cm square pan) with plastic cling wrap.
Combine softened ice-cream, almonds & chocolate in a bowl & stir through. Stir frozen raspberries through mixture gently. Transfer mixture to cake pan. Press down firmly & smooth surface.
Cut sponge cake into 1.5 cm slices & cover top of ice-cream mixture. Cover with cling film & freeze until firm (at least six hours).
Turn onto serving platter. Top with extra berries and/or melted white chocolate. Slice to serve.
This looks and sounds delicious, a good one to do ahead. Keep them coming, where do you find these treats?
ReplyDeleteHot sounds good to me! It is -14 below in Duluth MN.
ReplyDeleteoh yum - that looks great! I hope you are gearing up for another evening of cheering on Jelena tonight - I know I am!
ReplyDeleteNow this looks delicious Ros, I've tagged this one for later. Makes me feel cooler even if I'm not.
ReplyDeleteLooks delicious! Definitely saving this recipe!
ReplyDeleteThanks so much for these recipes - will definitely try the ice cream cake. We had morning tea in Berry on Sunday along with a quick visit to Berry Patchwork Shop. I've enjoyed reading about your holiday.
ReplyDeleteThe recipe sounds and looks delish. Do you melt the white chocolate or grate it?
ReplyDeleteOh yum!
ReplyDeleteThat looks really tasty and I think it's even a good thing for German autum, the summer is almost over in the nothern part of Germany, today it is stormy and the flowerpots are flying through my garden.
ReplyDeleteA big hug
Heike