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Raspberry ripple ice cream cake


  • Mash and push the raspberries through a fine sieve, discarding the seeds.
  • Roughly break up the biscuits and meringues in a bag with a rolling pin. Then place in a large bowl with the ice cream and liqueur. Combine well using a spoon, before adding the raspberry puree and swirling through the ice cream mixture.
  • Lightly oil the base of a springform cake tin and line with a round of baking paper. Then pour in the ice cream mixture, smooth out the top and freeze for about 4 hours.


  • 300 gm raspberries (thawed frozen ones are fine)
  • 6 large Biscotti biscuits
  • 3 large meringues
  • 1 litre good vanilla ice cream, softened
  • 50 gm any fruit liqueur (optional)

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