ice cream

Raspberry, Meringue & Chocolate Ice-Cream Cake

Raspberry- Meringue- &- Chocolate- Ice-Cream -Cake


Raspberry, Meringue & Chocolate Ice-Cream Cake




8 1/2 cups reduced fat vanilla ice-cream
1 1/2 cups reduced fat pouring custard
1/2 cup meringues or pavlova nests, roughly chopped
1/2 cup shelled pistachio nuts, chopped
1 cup   chocolate bar, chopped
4 cups frozen Raspberries






Line the base and sides of a 8.5 inch spring-form pan with non-stick baking paper (Lightly spray the sides of the pan with light-flavored oil so the baking paper sticks, this makes it much easier to line the pan)

Place ice-cream in a large mixing bowl and set aside to slightly defrost. Using a large metal spoon, stir in custard until combined.

Add meringues, pistachios and about three quarters of the chocolate
Stir to combine. Gently stir through 3 cups  frozen Raspberries.

Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup  frozen Raspberries and gently press into mixture
Cover with plastic wrap and freezer overnight

To serve, remove ice-cream cake from pan and place on a serving plate (you may need to stand it for a short time if it’s frozen very firm). Top with remaining frozen Raspberries, sprinkle with remaining grated chocolate and serve

1,103 total views, 6 views today

Share Button

Fried Ice Cream Cake

Fried Ice Cream Cake!


Fried Ice Cream Cake





3 cups crushed Corn Flakes cereal

3/4 cup sugar

1/2 tsp ground cinnamon

1/2 cup (1 stick) butter

1 (1.75 quart) container Vanilla Ice Cream

1 (8 ounce) container Cool Whip

1/4 cup honey

Chocolate syrup

Caramel sauce





Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon.(I mix my sugar and cinnamon before hand) Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes. Allow corn flake mixture to cool completely.

Take a 9 x 13 baking dish and spread 1/2 the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. Remember your fluffy friend whip cream and the cherry on top! Enjoy!

3,734 total views, 2 views today

Share Button