Berry delicious ice-cream cake with Turkish delight

6
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
10
Difficulty
Moderate
The perfect way to end a festive meal on a hot summer’s day.

Ingredients

Reduced fat vanilla icecream

1000 ml, raspberry ripple flavour softened

99% fat-free plain Greek yoghurt

2 cup(s)

frozen raspberries

120 g

Middle Eastern Restaurant Turkish delight

50 g, Finely chopped

pistachios

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

Instructions

  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.

Start eating better than ever!