Tuesday, December 21, 2010

Raspberry Swirl Ice Cream Cake......Foody Friday

Last night I found this recipe that I prepared last Christmas.
Another easy one with loads of kilojoules.
2 cups cream
395 ml sweetened condensed milk
1/3 cup frozen fruit mixed berries thawed, pureed
150 g fresh raspberries
1. Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.
2. Using electric beaters, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight.
3. Remove from freezer and gently ease cake out of pan and place on serving plate. Scatter over raspberries. Sit at room temperature for 5 mins before cutting into wedges to serve.
Ice-cream cake will keep in freezer for 2 weeks. Serve with raspberries when required.



A scrummy addition to the Christmas table.
I don’t believe that the cake would last for anywhere near the two weeks mentioned above


1 comment:

  1. Oh wow that looks delicious as well Lorraine :-D