A quick and easy dessert I often turn to is Nigella’s Passion Fruit Ice Cream Cake, a few ingredients, quick to make and a delicious after dinner treat. I decided to take her basic recipe and use it to make a Raspberry version, given the abundance of raspberries I had and also a cheeky bottle of Chambord I found in the back of a cupboard!
Boozy Raspberry Ice Cream Cake (Serves 8)
300ml Double Cream
250g Raspberries, fresh or frozen
4 tsp Chambord
8 shop-bought Meringue Nests
- Line a loaf tin with cling film, leaving plenty of overhang on the sides of the tin so that you can cover the top later. I used 4 mini loaf tins instead.
- Whip the double cream until ripples start to appear in the bowl and it’s slightly thickened but not stiff.
- Add the raspberries and chambord, folding together briefly to combine, trying to keep some of the raspberries whole.
- Break up the meringue nests into small pieces and very gently fold in, until evenly mixed.
- Spoon into the lined loaf tin, pressing down as you go so that you don’t have any air pockets.
- Once the mixture is packed in and the top smoothed, cover with the cling film overhang, then wrap the tin in another sheet of cling film and put in the freezer overnight.
- When you are ready to serve, take the tin out of the freezer, remove the outer layer of cling film then lift out the ice cream cake and sit it on a board before fully unwrapping.
- Cut into thick slices; if you don’t want to eat all the cake at one sitting, wrap the remaining unsliced loaf up and put it back in the freezer.
- Otherwise enjoy!