Raspberry Meringue Ice Cream Cake

Method

Try this delicious raspberry meringue ice cream cake, perfect for the summer.

  1. Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.

  2. Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.

  3. Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.

  4. To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.

Credit: Mary Cadogan

Ingredients

Prep time: 20 Minutes (+ Freezing)

Cook time: N/A

Serves: 8

  • 175g icing sugar

  • 500g tub fresh custard

  • 500ml tub crème fraîche

  • 2 tsp vanilla extract

  • 400g raspberries

  • 100g meringues or meringue nests, broken into small chunks

  • 300g jar raspberry coulis or sauce