Raspberry and Malteser Ice-Cream Cake

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READY IN: 24hrs 40mins
Recipe by Rhiannon and Matt

I wish you could see the photo of this dessert; It looks gorgeous! Notes & tips: This recipe suggests using Blue Ribbon ice-cream as it refreezes without forming ice crystals. I fusing frozen raspberries, I think you'd have to thaw them a bit before starting. Cooking time is freezing time. Source: Super Food Ideas magazine - February 2004

Ingredients Nutrition


  1. Grease and line a 23cm (base) springform pan.
  2. Transfer ice-cream to a large bowl and stand for 10 minutes to soften slightly.
  3. Roughly mash raspberries.
  4. Use a rolling pin to crush 1 packet of Maltesers.
  5. Fold berries and crushed Maltesers through ice-cream.
  6. Spoon into prepared pan & smooth surface.
  7. Press remaining Maltesers into top of cake. Cover and freeze overnight.
  8. Dust with cocoa. Cut into wedges and serve.

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