Name: Raspberry u0026 Peppermint Crisp Ice Cream Cake
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 30 min
Ingredients: 250 gram Fresh Raspberries; 2 litres Vanilla Ice Cream; 1/3 cup Raspberry Jam; 1 Peppermint Crisp Chocolate Bar; 2 tbsp Raspberry Jam; 1 handful Mint Leaves

I promise you that no one will ever know you didn’t make this from scratch! Raspberry & Peppermint Crisp Ice Cream Cake is one of the very best cheat desserts I know.

Raspberry & Peppermint Ice Cream Cake | Stay at Home Mum

Better bookmark this or regret forever!

Delicious Raspberry & Peppermint Crisp Ice Cream Cake on a black platter, perfect for festive celebr.

Now, let’s get some measurements out of the way quickly because you have a couple of choices here in terms of tins. I’m going to give you cup measures for most options to make life easier.

Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity takes 2lts ice cream with maybe a little leftover
A smaller loaf tin 15 cm x 8 cm or 2 c capacity makes 2 3 cakes, if you don’t quite fill to the top you will get 3
Individual pudding moulds 1 cup capacity 6
20 cm round cake tin

Raspberry & Peppermint Crisp Ice Cream Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

A layered ice cream cake with tangy raspberries and crunchy peppermint chocolate pieces. Creamy, refreshing, and indulgent — perfect for summer celebrations, birthdays, or a cool dessert treat.

Servings

–

servings

Prep time

minutes

Cooking time

hours

Calories

300

kcal

Total time

hours

minutes

Cook Mode

Keep the screen of your device on

Ingredients

250 gram Fresh Raspberries
2 litres Vanilla Ice Cream
1/3 cup Raspberry Jam
1 Peppermint Crisp Chocolate Bar
For Decorative Topping
2 tbsp Raspberry Jam
1 handful Mint Leaves

Directions

Stir the ice cream until it’s creamy and little like soft-serve ice cream
Line tin of choice with baking paper, (don’t bother if using individual pudding tins, you can run the bases under warm water to release then) and pour ice cream into the tin.
Stir the jam well to loosen the consistency then pour across the top of the ice cream with 1/3 of the peppermint crisp. Using a knife or pallet knife, gently swirl the jam through the cake.
Place in the freezer to set for about 4 hours.
Remove ice cream cake from freezer, carefully run a knife around the inside of the cake tin and gently lift the ice cream cake out of the tin or tip it upside down to remove from tin and place on a serving plate with a slight lip.
Make a little channel down the middle with a spoon and top with more raspberry jam, fresh raspberries, mint leaves and broken up peppermint crisp.

Notes

Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity takes 2lts ice cream with maybe a little leftover
A smaller loaf tin 15 cm x 8 cm or 2 c capacity makes 2 3 cakes, if you don’t quite fill to the top you will get 3
Individual pudding moulds 1 cup capacity 6
20 cm round cake tin

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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