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    Saturday, February 13, 2016

    Coconut and raspberry ice-cream cake Recipe

     
    Coconut and raspberry ice-cream cake Recipe
        Ingredients

        4 litres vanilla ice-cream
        1 1/3 cups coconut cream
        1 teaspoon coconut essence
        275g fresh raspberries or frozen raspberries
        200g white chocolate, chopped
        1 1/2 teaspoons vegetable oil
        600ml thickened cream, whipped
        Icing sugar mixture, for dusting

     Coconut and raspberry ice-cream cake Recipe
        Method

        Step 1

        Line an 8cm-deep, 20cm (base) square cake pan with plastic wrap, extending plastic wrap 5cm over edge of pan on all sides. Place 1/3 of ice-cream in a large bowl (return remaining ice-cream to freezer). Set aside for 5 minutes to soften. Stir in 1/2 the coconut cream and 1/2 the essence until mixture is smooth and combined (ice-cream should be soft, not melted at this stage). Spoon mixture into prepared pan. Smooth surface. Freeze for 2 hours or until firm.
        Step 2

        Place 1/2 of remaining ice-cream in a large bowl (return remaining ice-cream to freezer). Set aside for 5 minutes to soften. Place 150g raspberries in a small bowl. Using a fork, crush raspberries. Add crushed raspberries to ice-cream. Stir to combine. Spoon raspberry ice-cream into pan over coconut ice-cream. Smooth surface. Freeze for 2 hours or until firm.
        Step 3

        Repeat with remaining ice-cream, coconut cream and essence. Spoon over raspberry layer. Smooth surface. Cover with plastic wrap. Freeze for 3 hours or until firm.
        Step 4

        Cut 4 x 9cm-wide x 25cm-long strips of baking paper. Place on a baking tray. Place chocolate and oil in a microwave-safe bowl. Microwave on MEDIUM-HIGH (75%) for 1 minute, stirring every 20 seconds, or until melted and smooth. Working quickly, spoon 1/4 of chocolate mixture onto 1 paper strip. Using a butter knife, spread chocolate in a thin layer to cover strip. Repeat with remaining chocolate and paper strips. Refrigerate for 10 minutes or until just set. Using a warm sharp knife, cut each strip into 5 x 5cm-wide pieces.
        Step 5

        To serve, turn ice-cream cake onto a serving plate (see note). Remove plastic wrap. Stand for 5 minutes or until edges soften slightly. Working quickly, dip a spatula or knife in hot water and run it around the edge of the cake to soften the ice-cream slightly. Attach chocolate pieces, slightly overlapping, around edge of cake. Dollop top of cake with whipped cream. Decorate with remaining raspberries. Dust with icing sugar and serve immediately.



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     This topic brought to you from taste.com
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    Item Reviewed: Coconut and raspberry ice-cream cake Recipe Rating: 5 Reviewed By: Mrs. Chef
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