Turkish Ice-Cream Cake

Submitted by RemyGage

"Not really Turkish - this is from Family Circle magazine. Expensive but well worth it! The Turkish Delight used is the real, rose flavoured one - not the chocolate bar! Must be made a day ahead."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 8

ingredients

• 2 liters vanilla ice cream
• 500 g vanilla custard
• 300 g frozen raspberries, partially thawed and crushed with a fork
• 200 g Turkish Delight, chopped
• 100 g marshmallows, chopped
• 1 cup pistachio nut, roughly chopped
• extra Turkish Delight, berries and nuts to garnish

directions

1. Line a round cake tin with baking paper.
2. Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
3. Fold in the raspberries, turkish delight, marshmallows and pistachios.
4. Spoon into the cake tin and freeze for 24 hours.
5. Turn out and decorate with extra turkish delight, berries and nuts.