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Berry delicious ice-cream cake with Turkish delight

Berry delicious ice-cream cake with Turkish delight

Total Time
15 min
15 min
0 min
The perfect way to end a festive meal on a hot summer’s day.


Reduced fat vanilla ice cream

1000 g, raspberry ripple flavour softened

99% fat-free, plain Greek yoghurt, unsweetened

2 cup(s)

Frozen raspberries

120 g

- Middle Eastern Cuisine Turkish delight

50 g, Finely chopped


24 g, (2 Tbs), finely chopped

Fresh mint

¼ cup(s), Round mint leaves

Egg white

1 medium, Lightly whisked

Caster sugar

1 tbs

Fresh strawberries

250 g, halved

Fresh raspberries

120 g

Icing sugar

1 tsp


  1. Lightly spray a 10cm x 20cm loaf tin with oil and line the base and sides with plastic wrap, allowing the sides to overhang.
  2. Place the ice-cream and yoghurt in a large bowl and stir to combine. Add the frozen raspberries, Turkish delight and pistachios and gently fold to combine. Spoon into the prepared tin. Loosely cover with foil and place in the freezer for 8 hours or overnight to freeze.
  3. Meanwhile, line a baking tray with baking paper. Lightly brush the mint leaves with a little egg white. Sprinkle the leaves with sugar to lightly coat. Place on the prepared tray and set aside for 1-2 hours to dry.
  4. Turn the ice-cream onto a serving plate. Top with strawberry, fresh raspberries and frosted mint. Dust with sifted icing sugar to serve.