Vanilla Raspberry Ice Cream Cake

feat some magic later than your freezer to make this stunning frozen ice-cream dessert cake.

The ingredient of Vanilla Raspberry Ice Cream Cake

• 1 1 2 x 250g packets sponge finger biscuits
• 1 8 litres peters lively and creamy raspberry ripple ice cream softened
• rose pink food colouring
• 1 litre peters vanilla ice cream softened
• 1 cup frozen raspberries thawed crushed
• 6 ferrero rocher raffaello chocolates crushed
• raspberries extra to decorate
• strawberries to decorate
• raffaello chocolates to decorate
• icing sugar mixture for dusting

The Instruction of vanilla raspberry ice cream cake

• line the base and side of a 22cm round base springform pan trim 5mm from one subside of 20 biscuits arrange biscuits as regards edge of pan place long lasting biscuits higher than base of pan decoration to fit
• place raspberry ice cream in a bowl tint pink with colouring rouse until smooth ice cream should be soft not melted spoon half the ice cream into pan smooth top
• place vanilla ice cream in a bowl go to raspberries and chocolates trouble until capably skillfully combine ice cream should be smooth not melted spoon vanilla incorporation combination greater than raspberry ice cream sleek slick top top similar to remaining raspberry ice cream sleek slick top cover similar to plastic wrap after that foil numb overnight
• just before serving stand cake at room temperature for 5 minutes cut off surgically remove from pan and transfer to a plate relieve sustain decorated past raspberries strawberries and new chocolates dust gone icing sugar

Nutritions of Vanilla Raspberry Ice Cream Cake

calories: 332 449 calories
calories: 12 5 grams fat
calories: 7 5 grams saturated fat
calories: 47 1 grams carbohydrates
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calories: 6 4 grams protein
calories: 46 milligrams cholesterol
calories: 150 milligrams sodium
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