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How to make a raspberry ice cream cake

Shop-bought ice cream stars in this summery ginger biscuit, raspberry ripple and strawberry frozen dessert. Homemade raspberry coulis is swirled through vanilla ice cream and layered onto a buttery biscuit base before freezing until set – this summer dessert is so simple! Decorate with fresh raspberries and chocolate shavings and enjoy!

  1. Line the tin

    Lightly grease a 2lb loaf tin and line with clingfilm, leaving plenty to hang over the sides. This is an important step as it will help you remove the cake at the end.

    Step 1

  2. Make the coulis

    Put 350g raspberries in a saucepan with 3 tbsp icing sugar, the zest of ½ a lemon and a splash of water. Heat over a medium heat for 5 mins until the fruit has broken down. Increase the heat to medium-high; simmer for 3-4 mins until thickened, then press the coulis through a sieve into a bowl. Discard the seeds; set aside to cool completely. Passing the coulis through a sieve will give you a smooth sauce, though if you prefer the seeds in, skip this step.

    Step 2

  3. Swirl through the ice cream

    Remove the 400g vanilla ice cream from the freezer for 5 mins, then stir in 2 tbsp coulis until just swirled. Spoon into the tin and level with the back of a spoon, then freeze for 30 mins. Don't let the ice cream melt; it just needs to be soft enough to stir, and ensure the coulis is completely cooled before mixing through – you're aiming for a ripple effect, so be careful not to overmix.

    Step 3

  4. Layer the ice cream

    Remove 400g strawberry ice cream from the freezer for 5 mins, then spread over the raspberry ripple layer. Freeze for 30 mins. Pour over the remaining coulis; freeze for 1 hr. Make sure the first layer of ice cream is firm before adding the second, otherwise the colours will blend and the stripes won't be as distinct.

    Step 5

  5. Add the biscuit layer

    Blitz 300g ginger nut biscuits in a food processor and set 2 tbsp aside in a bowl. Melt 100g butter, then pour it over the rest of the biscuits and mix until just combined. Layer it over the coulis and press to level – be careful to press, rather than spread, or it’ll disturb the coulis layer. Return to the freezer for 4 hrs (or overnight).

    Add the biscuit layer
  6. Make the chocolate shavings

    To serve, make the chocolate shavings. Running a vegetable peeler along a flat side of a 30g white chocolate bar is the easiest way to make chocolate shavings. 

    Step 4

  7. Serve

    Lift the cake from the tin and invert onto a plate. Top with the remaining raspberries and biscuit crumbs decorate with chocolate shavings. Do not refreeze.

    RFO 636x418 Raspberry ice cream cake

  8. Ingredients

    We've made a handy shopping list so you can get everything you need to make this summer-ready ice cream cake recipe. Don't forget to screenshot before you go shopping!

    vegetable oil, for greasing
    400g raspberries
    3 tbsp icing sugar
    ½ lemon, zested
    400g vanilla ice cream
    400g strawberry ice cream
    300g pack ginger nuts
    100g butter
    30g white chocolate

    Tip: You can use frozen raspberries rather than fresh – just add 1 tbsp icing sugar, as they can be more tart.

    Serves 16

    Each serving contains

    • Energy

    • Fat

      13g 19%
    • Saturates

      8g 40%
    • Sugars

      22g 25%
    • Salt

      0.3g 5%

    of the reference intake
    Carbohydrate 30.7g Protein 2.9g Fibre 1.1g