Raspberry Ice Cream Cake

Serves: 8-10

  • 600g of good vanilla ice cream
  • 1 packet of honeycomb, broken into smallish pieces
  • 200g fresh raspberries
  • 2 x 280g Madeira cakes
  • 100g caramel cream

Soften the vanilla ice cream and fold through half of the honeycomb and the 200g raspberries. Thinly slice the Madeira cake and spread with the caramel cream. Use a third of the slices, spread-side up, overlapping slightly to cover the base of a 1,6 litre loaf tin lined with cling film (make sure you have plenty overhanging). Spoon over half of the ice cream berry mix, and level with a palette knife. Repeat the layers, finishing with the remaining slices of Madeira cake, caramel side down. Cover tightly with the cling film and pop the tin in the freezer until it has refrozen.To serve, pull back the cling film and invert the ice-cream cake onto a serving plate. Carefully peel off the glad wrap and sprinkle with honeycomb and berries.

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Recipe by Diane Heierli • Photography C&D Heierli