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
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.
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.
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.
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)
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.
Cut the cake into slices. Divide among serving plates. Drizzle over the chocolate. Top with berries to serve.
Recipe courtesy Australian Good taste.