Raspberry Ice Cream Cake with White Chocolate and Almond Base
Method
- Base: Preheat oven to 175°C (conventional). Grease a 20–22 cm springform tin and line the base with baking paper if desired. Chop almonds and white chocolate. Beat egg whites until stiff, then gradually add sugar to make a glossy meringue. Fold in almonds, chocolate, and salt. Spread into the tin and bake for 25–30 minutes until lightly golden. Cool completely in the tin.
- Ice cream filling: Whip cream to soft peaks. Gently fold in condensed milk and vanilla. Lightly mash raspberries with a fork. Fold raspberries and chocolate into the cream mixture (reserve some for garnish).
- Assemble: Leave the base in the tin. Spread the ice cream mixture over it, cover with cling film, and freeze for at least 6 hours (preferably overnight).
- Serve: Remove from the freezer 10–15 minutes before serving. Garnish with fresh raspberries, chopped white chocolate, and freeze-dried raspberries if desired.
Ingredients
Almond Base
Butter, for greasing
3 egg whites
150 g sugar
120 g almonds (with or without skin)
75 g white chocolate
Pinch of flaky salt
Ice Cream Filling
500 ml whipping cream
1 can sweetened condensed milk (approx. 397 g)
1 tsp vanilla sugar or seeds from ½ vanilla pod
200 g raspberries (fresh or frozen)
150 g white chocolate, coarsely chopped
What you will need
What you will need