Sweets for Santa Blog Hop
Author: Fig, Raspberry & Ginger Ice Cream Cake
Recipe type: Dessert
Cuisine: Australian
Serves: 8
- 1.5 litre vanilla ice cream
- 1 packet Ginger nut or Ginger biscuits
- 50 grams butter
- 200 grams frozen raspberries
- 6 ripe figs, or 1 jar figs, cut into eights
- 8 pistachios
- Leave ice cream to soften on the kitchen counter for 10-15 minutes until it's easy to mix.
- Meanwhile, put biscuits into a strong plastic bag and crush with a mallet or rolling pin until fine rubble. The finer the better.
- Spray a Springform pan with cooking/baking spray.
- Melt butter in microwave and then combine with biscuit crumbs in a bowl and mix thoroughly.
- Press firmly into bottom of cake tin, using an offset spatula to get it nice and even.
- In a large bowl, mix ice cream, 150 grams frozen raspberries and figs until well combined.
- Pour onto biscuit base and then use an offset spatula to make the surface smooth and even.
- Use the last 50 grams of raspberries to decorate the top, rubbing the frozen berries between your fingers and scattering over randomly.
- Freeze for at least three hours or overnight.
- To serve, remove from freezer and stand in the sink that you have half-filled with water (making sure water will not go over cake pan top, naturally)
- Leave for a minute and then remove from cake pan.
- Place on cake stand and garnish with pistachios.
Recipe by The Hungry Australian at https://hungryaustralian.com/2012/12/fig-raspberry-ginger-ice-cream-cake/
3.1.09