Raspberry & Peppermint Crisp Ice Cream Cake
I promise you that no one will ever know you didn’t make this from scratch! It’s one of the very best cheat desserts I know!
Now, let’s get some measurements out of the way quickly because you have a couple of choices here in terms of tins. I’m going to give you cup measures for most options to make life easier.
- Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity – takes 2lts ice cream with maybe a little leftover
- A smaller loaf tin – 15 cm x 8 cm or 2 c capacity makes 2 – 3 cakes, if you don’t quite fill to the top you will get 3
- Individual pudding moulds – 1 cup capacity – 6
- 20 cm round cake tin
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Fresh Raspberries
- 250 grams Fresh Raspberries
- 2 litres Vanilla Ice Cream
- 1/3 cup Raspberry Jam
- 1 Peppermint Crisp Chocolate Bar
For Decorative Topping:
- 2 tbsp Raspberry Jam
- 1 handful Mint Leaves
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How to Make Raspberry & Peppermint Crisp Ice Cream Cake:
- Stir the ice cream until it’s creamy and little like soft-serve ice cream
- Line tin of choice with baking paper, (don’t bother if using individual pudding tins, you can run the bases under warm water to release then) and pour ice cream into the tin.
- Stir the jam well to loosen the consistency then pour across the top of the ice cream with 1/3 of the peppermint crisp. Using a knife or pallet knife, gently swirl the jam through the cake.
- Place in the freezer to set for about 4 hours.
- Remove ice cream cake from freezer, carefully run a knife around the inside of the cake tin and gently lift the ice cream cake out of the tin or tip it upside down to remove from tin and place on a serving plate with a slight lip.
- Make a little channel down the middle with a spoon and top with more raspberry jam, fresh raspberries, mint leaves and broken up peppermint crisp.