Ice Cream Cake

9 ingredients
4 steps

Ingredients

  • 6 2/3 cups whipping cream
  • 7/8 cup raisins
  • 3 1/8 ounces meringues crumbled
  • 1 13/16 cups dark chocolate finely chopped
  • 11/16 cup whole almonds roughly chopped
  • 3/4 cup walnuts roughly chopped
  • 1 tablespoon semolina
  • 3 tablespoons almond flakes
  • 10 meringues small

Directions

  1. 1
    Sprinkle a 10 inch springform pan with semolina.
  2. 2
    Whip cream to stiff peaks. Fold in raisins, crumbled meringue, 7 oz chopped chocolate, almonds and walnuts. Transfer to prepared pan, smooth surface, cover and freeze for at least 24 hours.
  3. 3
    Around 30 mins before serving, remove ice cream from freezer. Let sit at room temperature to thaw slightly.
  4. 4
    Meanwhile, toast sliced almonds in a dry frying pan until golden brown. Let cool. Melt remaining chocolate then let cool slightly. Transfer cake to a serving plate and arrange small meringues on top. Drizzle melted chocolate over top and sprinkle with toasted almonds.

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