Name: Raspberry toffee ice-cream cake
Prep time: 360 min
Cook time: 120 min
Total time: 480 min
Ingredients: 1 litre vanilla ice-cream; 1 litre raspberry sorbet (or other fruit flavour); 1 litre english toffee ice-cream; 240 gram fresh raspberries

Ingredients

1 litre vanilla ice-cream

1 litre raspberry sorbet (or other fruit flavour)

1 litre english toffee ice-cream

240 gram fresh raspberries

Method

1.Line deep 19cm square cake pan with foil or plastic wrap to cover base and extend over sides.

2.Soften vanilla ice-cream slightly. Evenly press mixture into pan. Freeze about 1 hour or until firm.

3.Evenly press sorbet over vanilla. Freeze about 1 hour or until firm.

4.Soften toffee ice-cream slightly, press over sorbet layer. Cover, freeze about 6 hours or overnight until firm.

5.Turn ice-cream cake onto serving platter, cover with raspberries. Serve immediately.

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Ingredients

Method

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