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Photograph of Raspberry and Amaretto Ice Cream Cake with White Chocolate Topping

Raspberry and Amaretto Ice Cream Cake with White Chocolate Topping

With a crispy, almond cookie base, layers of fresh raspberry and Amaretto ice cream and topped with crispy white chocolate, this Ice cream cake is the perfect summer dessert.

Serves 6 - 8

Course Dessert, treat
Keyword amaretto, Ice cream, raspberries
Prep Time 30 minutes
Author Susan

Ingredients

Roast raspberries:

  • 300g fresh or frozen raspberries
  • 1 tablespoon caster sugar

The base:

  • 200g almond flavoured cookies/biscuits (I use M&S All Butter Pistachio and Almond Cookies)
  • 80g unsalted butter
  • ⅛ teaspoon fine salt

Amaretto Ice Cream:

  • 150g shop-bought vanilla ice cream
  • 2 tablespoons Amaretto

Raspberry Ice Cream:

  • 300g shop-bought vanilla ice cream
  • roast raspberries (from above)

White Chocolate Topping:

  • 100g white chocolate, broken into small squares
  • 1 tablespoon coconut oil
  • multi-coloured sprinkles

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. First, prepare the roast raspberries: preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. Scatter the raspberries evenly in a baking dish and sprinkle over the caster sugar.

  4. Bake in the oven for 15 minutes, stir, and then bake for a further 10 minutes.

  5. Remove from the oven, cool a little, and then blitz in a food processor until thoroughly broken down.

  6. Place a sieve over a bowl, add the raspberries and push through to remove the seeds and ensure the mixture is silky smooth. You should end up with around 200g raspberry purée.

  7. Set aside to cool and then cover and refrigerate until you are ready to use it.

  8. Secondly, make the base: put the cookies in a freezer/sandwich bag and, using a rolling pin, bash and roll them until they make fine crumbs.

  9. Melt the butter in a medium sized saucepan over a moderate heat. Add the cookie crumbs and salt to the butter and mix thoroughly.

  10. Tip the biscuit crumbs into a lined cake tin and press down to make an even, flat surface. Put in the freezer whilst you make the topping.

  11. Make the Amaretto ice cream layer: take the ice cream out of the freezer and let it soften, just enough to mix with the Amaretto. You do not want it to melt, just soften. Thoroughly mix in the Amaretto.

  12. Take the biscuit crumb base out of the freezer and top it with the Amaretto ice cream. Level the surface and put it straight back in the freezer.

  13. Now complete the raspberry ice cream: take the ice cream out of the freezer and let it soften, just enough to mix with the raspberry purée. You do not want it to melt, just soften.

  14. Add half the purée and fold through the ice cream until 80% mixed in.

  15. Add the remaining purée and just swirl through the ice cream.

  16. Take the ice cream cake out of the freezer and top it with the raspberry ice cream. Level the surface, cover with cling film and put it straight back in the freezer. Leave the cake in the freezer for a minimum of an hour, but preferably a little longer to completely freeze all the ice cream.

  17. When you are ready to serve the ice cream cake, remove it from the tin and transfer to a serving plate. (I heat a knife with boiling water, dry it quickly, and slip it between the ice cream and the tin to help release the cake.)

  18. Finally, make the white chocolate topping: chop or break up the chocolate and place it in a microwave safe bowl.

  19. Add the coconut oil and heat for 30 seconds in a microwave. Stir well and continue to blitz and stir in 15 second increments, until the chocolate has nearly melted.

  20. Set aside for a few minutes until the chocolate sauce is ready. If necessary, give it another blitz in the microwave to fully melt the chocolate.

  21. Working quickly, (the sauce will set very quickly on the cold ice cream), pour the sauce over the cake making sure it covers the top.

  22. Scatter over some sprinkles and serve. You may wish to take this cake out of the freezer 10 minutes or so before you serve it (depending on the temperature in the room) to allow the ice cream to soften slightly, and make it easier to cut.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • baking dish around 20cm/8inch square
  • food processor 
  • mixing bowl and sieve
  • saucepan
  • freezer bag and rolling pin
  • 20cm/8 inch round, deep sided cake tin, base lined with baking parchment
  • mixing bowls
  • microwave safe mixing bowl

How long will this cake last?

You can store this cake covered in the freezer for up to a month – although I doubt it will last that long!

Why roast the raspberries first?

The raspberries are first roasted with a little bit of sugar, to concentrate and deepen their flavour. It also reduces the liquid you are adding to the ice cream which, in turn, ensures it is still rich and creamy.