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. |
This cake is best made the day before and frozen overnight.
Recipe by: Chrissy Freer
First published: September 2009
