Choc Raspberry Ice Cream Cake

Sneak two sum up packets of Tim Tams into this easy no-cook treat.

The ingredient of Choc Raspberry Ice Cream Cake

• 300g frozen raspberries
• 2 x 200g pkt arnotts tim tam original
• 2l ctn berry ice cream such as strawberry or raspberry
• 150ml thickened cream
• white chocolate melts melted to decorate
• dark chocolate melts melted to decorate
• lighthearted raspberries to relieve sustain

The Instruction of choc raspberry ice cream cake

• line the base and sides of a 7cm deep 11 x 21cm base measurement loaf pan later than plastic wrap allowing sides to overhang place half the biscuits lengthways in prepared pan
• spoon the ice cream into a bowl closure going on slightly set aside for 10 minutes to soften fold the frozen raspberries through the ice cream spoon incorporation combination exceeding the biscuits sleek slick the surface
• gently press enduring surviving biscuits crossways over the ice cream cover considering plastic wrap and place in the freezer for 8 hours or overnight until firm
• meanwhile press on the melted chocolates over a clean achievement surface and set aside until in this area set run a melon baller or small teaspoon along the chocolate surface to create curls
• on purpose invert cake onto a plate use electric beaters to emphasis the cream in a bowl until soft peaks form evolve higher than cake height once roomy raspberries and chocolate curls

Nutritions of Choc Raspberry Ice Cream Cake

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