Quick & Easy

Choc raspberry ice-cream cake

Choc Raspberry Ice-cream CakeRecipes+



1.Line base and sides of a 30 x 20cm (base measurement) freezer proof dish with 2 layers of baking paper, extending paper at long sides for handles. Sprinkle half the crushed malt balls over base of dish.
2.Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Add liqueur and chocolate; beat until well combined. Spoon half the chocolate mixture over crushed malt balls in dish. Using damp hands, press firmly to level top.
3.Combine ice-cream and raspberries. Spread ice-cream mixture over chocolate mixture in dish. Spread remaining chocolate mixture over ice-cream. Using damp hands, press firmly to level top. Sprinkle with remaining crushed malt balls. Cover with 2 layers of plastic-food wrap; freeze overnight or until firm. Slice to serve.

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