Rocky road ice-cream cake

Rocky road ice-cream cake

Rocky road ice-cream cake - image 5503-508x480 on

Serves: 12

Time to make: 15 mins, plus 2-3 hrs freezing

Total cost: $18.48 / $1.54 per serve

(at time of publication)

2 litres low-fat vanilla ice-cream, slightly softened

2 cups chopped raspberry and vanilla marshmallows

1/2 cup chopped macadamia nuts

3/4 cup dark chocolate bits

220g frozen raspberries

2 tablespoons chocolate topping

fresh raspberries, to serve

No nutrition information available


Step 1

Line the base of a 20cm springform cake tin with baking paper. (Or, use a regular cake tin, and line the base and sides.)

Step 2

In a large bowl, combine ice-cream, marshmallows and nuts. Stir in chocolate and raspberries.

Step 3

Spoon into prepared tin and firmly push mixture to edges. Smooth top. Cover and place in freezer for 2–3 hours, or until firm.

Step 4

When ready to serve, loosen edges with a small spatula or knife and turn out onto serving a plate. Drizzle top with chocolate topping and serve immediately, either plain or with raspberries.

HFG tip

This cake is best made the day before and frozen overnight.

About this recipe

Recipe by: Chrissy Freer

First published: September 2009