Ice Cream Cake

1. 1

   Sprinkle a 10 inch springform pan with semolina.

2. 2

   Whip cream to stiff peaks. Fold in raisins, crumbled meringue, 7 oz chopped chocolate, almonds and walnuts. Transfer to prepared pan, smooth surface, cover and freeze for at least 24 hours.

3. 3

   Around 30 mins before serving, remove ice cream from freezer. Let sit at room temperature to thaw slightly.

4. 4

   Meanwhile, toast sliced almonds in a dry frying pan until golden brown. Let cool. Melt remaining chocolate then let cool slightly. Transfer cake to a serving plate and arrange small meringues on top. Drizzle melted chocolate over top and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.