Recipe

Raspberry ripple ice-cream cakes

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • Serves 6
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Ingredients

Raspberry ripple ice-cream cakes
  • 1 cup frozen raspberries, plus extra to serve
  • 1 quantity vanilla bean ice-cream, softened slightly
  • 125 gram granita or nice biscuits, crushed
  • 1/2 cup (60g) almond meal
  • 1/4 cup (60ml) cream
  • 75 gram butter, melted
  • almond biscuits, to serve (optional)

Method

Raspberry ripple ice-cream cakes
  • 1
    Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice-cream. Spoon ice-cream into 6 individual metal cups, filling to within 5mm of top. Freeze for 1 hour, until firm.
  • 2
    Meanwhile, combine crushed biscuits, almond meal, cream and butter. Lightly press crumb mixture over ice-cream to fill metal cups. Freeze until firm.
  • 3
    To serve, run a small metal spatula around edge of cups and turn ice-creams onto plates. Top with extra raspberries and serve with almond biscuits, if desired.

Notes

Chocolate-lovers may prefer chocolate biscuits for the base.

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