Monday, 15.07.2013

Raspberry Swirl Ice-cream Cake


2 cups cream
tin condensed milk (about 400ml)
1/3 cup frozen berries, thawed and pureed
150g fresh raspberries or any berries (fresh or frozen)



  1. Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.

  2. Using an electric beater, beat together cream and condensed milk until soft peaks form. Pour into prepared pan.

  3. Dollop berry puree over the cream. Gently swirl over top with skewer. Cover with plastic wrap and freeze overnight.

  4. Remove from freezer and gently ease cake out of pan and place on serving plate.

  5. Scatter over raspberries. Sit at room temperature for 5 minutes before cutting into wedges to serve.

Note: Will keep in freezer for 2 weeks Serves 8-10



  • Instead of using a round cake time you can pour into muffin tin (a silicon muffin pan ensures it pops out easily.

  • If you want a more oriental style ice-cream you can use coconut cream instead of the cream, and pineapple instead of the berries.

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