Raspberry and Malteser Ice Cream Cake

Raspberry and Malteser Ice Cream Cake is such a yummy dessert!

So cheap and so easy to make! I normally make it the day before so it has time to freeze properly. You can adjust the amount of Maltesers & raspberries to your taste.

Don’t put too many raspberries in it though – because the flavour can be quite overpowering and it will turn you off so slow down. If you aren’t sure what Maltesers are, they are a small, round honeycomb that is covered in milk chocolate – just delicious.

If you don’t have Maltesers where you are, just chop up some honeycomb and chocolate and fold it into the mixture – it will taste exactly the same!

Raspberry and Malteser Ice Cream Cake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

10

servings

Prep time

30

minutes

Cooking time

2

hours 

Calories

400

kcal

Total time

2

hours 

30

minutes

A refreshing frozen dessert with creamy ice cream, crunchy Maltesers, and bursts of raspberry.

Cook Mode

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Ingredients

• 1.5 Large Bags Maltesers

• 1/2 cup Raspberries-Frozen + extra to serve

• 8 cups Vanilla Ice Cream

Directions

• Soften ice cream – either leave it out of the freezer for a little while or microwave for 30 seconds at a time.  Line a round cake tin with cling wrap & cover the bottom with Maltesers.
• Roughly crush the remaining Maltesers, stir through the ice cream along with the raspberries.
• Pour into your cake tin and cover the top with plastic wrap (touching the ice cream) to prevent any freezer burn. Place in freezer for 2 hours to set again.
• Cut into slices & serve with a few scattered raspberries!

Notes

• The Raspberry and Malteser Ice Cream Cake can be frozen for up to two months.

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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