Mullins Raspberry Ripple Ice Cream Cake


Serves : 6

Preparation : 30mins

Cooking : 0



  • 100g Frozen raspberries chop if desired
  • 1 tub Mullins Raspberry Ripple Ice Cream, Vanilla Ice Cream can also be used
  • 150g Mixed Berries to top

For the base

  • 25g Dale Farm unsalted butter plus extra for greasing
  • 25g White Chocolate
  • 10 Ice Cream cones crushed


1. Line the base of an 18cm spring-form tin with baking paper.

2. Melt the butter in a saucepan, add the white chocolate and stir until smooth.

3. Stir in the crushed cones. Spoon into the tin and smooth out. Chill for 10mins.

4. Beat the ice cream until creamy. Fold in the frozen raspberries.

5. Spoon ice cream into the tin and smooth out.

6. Freeze for at least 5 hours

7. Remove from the tin and peel off the baking paper. Decorate with mixed berries.

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