Ice Cream Cake with Raspberries and Honeycomb
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Looking for new dessert ideas? Try this ice cream cake with raspberries and honeycomb, topped with honey and peanuts.
11 June, 2018
ingredients
Egg whites
2 large
Salt
1 pinch
Honey
180 g
Cream
600 ml
Honeycomb
125 g, chopped
Raspberries
140 g
Peanuts
40 g, unsalted, chopped
Preparation
- Line a 900 g loaf tin with a double-layer of clingfilm.
- Whisk the egg whites with a pinch of salt in a mixing bowl to stiff peaks.
- Bring the honey to the boil in a saucepan set over a moderate heat.
- Once boiling, remove from the heat and beat into the egg whites in a slow, steady stream using an electric mixer.
- Continue to beat the mixture until cool to the touch.
- Whip the cream in a separate bowl to soft peaks, and then fold into the honey and egg white mixture along with the chopped honeycomb and the raspberries.
- Spoon the mixture into the prepared loaf tin, smoothing the top flat.
- Wrap the tin in clingfilm and then freeze overnight.
- Turn out the frozen cake from the its tin when ready.
- Arrange on a platter and top with the chopped peanuts before serving.
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