This Raspberry Ice Cream Cake looks fancy, but it’s so easy to make you can whip one up in under 10 minutes.
2 litres vanilla ice cream
300g raspberries (fresh or frozen raspberries)
4 x 165g packets of Maltesers (or similar sweets)
Cocoa powder to serve
Soften the ice cream. Roughly mash the raspberries and crush one packet of the sweets. Fold through the softened ice cream then spoon into a spring form pan. Smooth the surface and then press the remaining sweets into the top of the cake. Freeze overnight.
To serve, remove from the pan and place on a serving dish. Dust with the cocoa powder.