Raspberry and Amaretto Ice Cream Cake with White Chocolate Topping

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With a crispy, almond cookie base, layers of fresh raspberry and Amaretto ice cream and topped with crispy white chocolate, this Raspberry and Amaretto Ice Cream Cake with White Chocolate Topping, is the perfect summer dessert. Loaded with fresh raspberries and a cheeky tot of Amaretto, these luscious complementary flavours and textures will have you returning for seconds, and most definitely making this cake again.

Make life easy – use shop bought ice cream and zhuzh it up!

We have had some incredibly hot weather in Britain this summer and we have all been craving ice cream desserts and ice cold drinks to cool down. Charlotte went to pick up some ice cream for us in the middle of the heatwave, and funnily enough, the shops were pretty much sold out and she only found some less-than-premium vanilla ice cream. So, waste not want not, and desperate to cool down, I decided to zhuzh it up and this was the result.

Roasting the raspberries really intensifies their flavour

The raspberries are first roasted with a little bit of sugar, to concentrate and deepen their flavour, and then they are puréed and sieved to remove the seeds. By adding these roast raspberries, and also Amaretto, to shop bought ice cream, you can create this dreamy, creamy luscious dessert, which will convince anyone, that you have been slaving away in the kitchen for hours!

How to make Raspberry and Amaretto Ice Cream Cake with White Chocolate Topping

Collect all your ingredients together:

Roast Raspberries –

• fresh raspberries
• caster sugar

The base –

• almond flavoured cookies/biscuits (I use M&S All Butter Pistachio and Almond Cookies)
• unsalted butter
• fine salt

Amaretto Ice Cream –

• shop-bought vanilla ice cream
• Amaretto

Raspberry Ice Cream –

• shop-bought vanilla ice cream
• roast raspberries (from above)

White Chocolate Topping –

• white chocolate, broken into small squares
• coconut oil
• multi-coloured sprinkles

First prepare the roast raspberries:

1. Scatter the raspberries evenly in a baking dish and sprinkle over the caster sugar.
2. Bake in the oven for 15 minutes, stir, and then bake for a further 10 minutes.
3. Remove from the oven, cool a little, and then blitz in a food processor until thoroughly broken down.
4. Place a sieve over a bowl, add the raspberries and push through to remove the seeds and ensure the mixture is silky smooth. You should end up with around 200g raspberry puree.
5. Set aside to cool and then cover and refrigerate until you are ready to use it.

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Secondly, make the base:

1. Put the cookies in a freezer/sandwich bag and, using a rolling pin, bash and roll them until they make fine crumbs.
2. Melt the butter in a medium sized saucepan over a moderate heat. Add the cookie crumbs and salt to the butter and mix thoroughly.
3. Tip the biscuit crumbs into a lined cake tin and press down to make an even, flat surface. Put in the freezer whilst you make the topping.

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Make the Amaretto ice cream layer:

1. Take the ice cream out of the freezer and let it soften, just enough to mix with the Amaretto. You do not want it to melt, just soften. Thoroughly stir in the Amaretto.
2. Take the biscuit crumb base out of the freezer and top it with the Amaretto ice cream. Level the surface and put it straight back in the freezer.

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Now complete the raspberry ice cream:

1. Take the ice cream out of the freezer and let it soften, just enough to mix with the raspberry purée. You do not want it to melt, just soften.
2. Add half the purée and fold through the ice cream until 80% mixed in.
3. Add the remaining purée and just swirl through the ice cream.
4. Take the ice cream cake out of the freezer and top it with the raspberry ice cream. Level the surface, cover with cling film and put it straight back in the freezer. Leave the cake in the freezer for a minimum of an hour, but preferably a little longer to completely freeze all the ice cream.
5. When you are ready to serve the ice cream cake, remove it from the tin and transfer to a serving plate. (I heat a knife with boiling water, dry it quickly, and slip it between the ice cream and the tin to help release the cake.)

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Finally, make the white chocolate topping:

1. Chop the chocolate and place in a microwave safe bowl.
2. Add the coconut oil and heat for 30 seconds in a microwave. Stir well and continue to blitz and stir in 15 second increments, until the chocolate has nearly melted.
3. Set aside for a few minutes until the chocolate sauce is ready. If necessary, give it another blitz in the microwave to fully melt the chocolate.
4. Working quickly, (the sauce will set very quickly on the cold ice cream), pour the sauce over the cake making sure it covers the top.
5. Scatter over some sprinkles and serve. You may wish to take this cake out of the freezer 10 minutes or so (depending on the temperature in the room) to allow the ice cream to soften slightly, and make it easier to cut.

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How long will this cake last?

You can store this cake covered in the freezer for up to a month – although I doubt it will last that long!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.