White chocolate, raspberry & almond ice-cream cake

A delicious way to celebrate Benny‘s new season strawberries, rasberries and blackberries with this amazing ice cream cake.


150g blanched almonds
1 x 450g pkt bought Madeira cake
1 x 2L ctn Streets Blue Ribbon vanilla ice-cream, softened
300g fresh or frozen raspberries
200g Cadbury Dream white chocolate, finely chopped
Mixed fresh berries, to serve


Step 1
Preheat oven to 200°C. Spread the almonds over a baking tray. Bake in oven for 5-8 minutes or until golden. Cool slightly. Coarsely chop.

Step 2
Use a serrated knife to trim the edge from the base and top of the cake. Discard. Cut the remaining cake crossways into 1.5cm-thick slices.

Step 3
Place the almond, ice-cream, raspberries and half the chocolate in a large bowl and stir until well combined. Spoon into a 6cm-deep, 12.5 x 24.5cm (base measurement) loaf pan. Press down firmly and smooth the surface. Place the cake slices on top of the ice-cream mixture to cover, cutting to fit. Cover with plastic wrap and place in the freezer for 6 hours or overnight until firm.

Step 4
Turn onto a serving platter. Place a hot cloth over the base of the pan to help release the cake. Place the cake in the freezer for 20 minutes or until firm. (See tip)

Step 5
Place the remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn‘t touch the water). Stir with a metal spoon until the chocolate melts and is smooth.

Step 6
Cut the cake into slices. Divide among serving plates. Drizzle over the chocolate. Top with berries to serve.

Recipe courtesy Australian Good taste.