Raspberry Ice Cream Cake

Raspberry Ice Cream Cake

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Layer up with ice cream, sponge and ice cream for a dessert to remember

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Raspberry Ice Cream Cake

Ingredients

  • 200 grams frozen raspberry

  • 100 grams fresh raspberry

  • 1200 milliliters double cream

  • 1 can condensed milk

  • Shop bought sponge cake, cut to the size of tuperware box

Instructions

  1. Mix frozen raspberries, cream and condensed milk together in a large bowl and churn in an ice cream maker.

  2. Line a tuperware box with greaseproof paper making sure the paper flaps and over hangs the box so that you can pull out the cake later on.

  3. Spoon in a 2 centimeters layer of ice-cream, then place a layer of sponge, then ice-cream then sponge. Then place fresh raspberries on one layer and fill with more ice-cream.

  4. Close the box and freeze for about 4 hours or more. When ready to serve, pull out the cake and remove the paper. Dress it with fresh raspberries or desired fruits.

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