Raspberry and Malteser Ice Cream Cake is such a yummy dessert!
So cheap & so easy to make! I normally make it the day before so it has time to freeze properly. You can adjust the amount of Maltesers & raspberries to your taste.
Don’t put too many raspberries in it though – because the flavor can be quite overpowering and it will turn you off so slow down!
If you aren’t sure what Maltesers are, they are a small, round honeycomb that is covered in milk chocolate – just delicious. If you don’t have Maltesers where you are, just chop up some honeycomb and chocolate and fold it into the mixture – it will taste exactly the same!
Other Ice Cream Cakes you might enjoy:
Method
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Soften ice cream - either leave it out of the freezer for a little while or microwave for 30 seconds at a time. Line a round cake tin with cling wrap & cover the bottom with Maltesers.
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Roughly crush the remaining Maltesers, stir through the ice cream along with the raspberries.
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Pour into your cake tin and cover the top with plastic wrap (touching the ice cream) to prevent any freezer burn. Place in freezer for 2 hours to set again.
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Cut into slices & serve with a few scattered raspberries!
Recipe Hints and Tips:
- The Raspberry and Malteser Ice Cream Cake can be frozen for up to two months.
