Raspberry And Coconut Ice-Cream Cake

1. 1

   Line the base of a 7 inch diameter springform pan with parchment paper. Melt the butter in a saucepan, add the chocolate and stir until smooth. Stir in the crushed cones. Spoon into the pan and smooth out. Chill for 10 mins.

2. 2

   Mix the coconut cream and lemon juice until smooth. Beat the ice cream until creamy, then fold in the coconut cream. Set aside 8 raspberries to thaw and fold in the remainder. Spoon into the pan and smooth out. Freeze for at least 5 hours.

3. 3

   Remove from the pan and peel off the parchment paper. Decorate with the macaroons and reserved raspberries.

* Per serving · 4 servings · Values may vary.

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