This is a time when like most families, we have a number of catch-ups with family and friends prior to Christmas. We had one last weekend with some very dear friends of mine, which was our last activity on our particularly busy weekend. That weekend we also had my son’s 11th birthday party which involved a sleepover, so with the party and blog posts to write, I needed to be able to make a quick and easy dessert to take with us.
From a quick scan of the available ingredients, I decided to tweak a family favourite dessert – Honeycomb Ice Cream Cake and give it a more summery feel. I came up with a Raspberry and Malteser ice Cream Cake!
Ice Cream Cake Recipe – Raspberry and Malteser
Ingredients:
- 2 litres good quality ice cream
- 250 grams Maltesers
- 2 punnets raspberries
Method:
- Scoop ice cream out of tub and into a large mixing bowl and let it soften for 5 – 10 minutes.
- Remove about three quarters of the pack of Maltesers and place them into a plastic bag. Crush them with a rolling pin.
- Add crushed Maltesers and 1 punnet of raspberries to the ice cream and mix gently through.
- Once combined, pour into a 20cm spring form cake tin, lined with plastic wrap.
- Use remaining Maltesers and raspberries to decorate the cake. Whilst making the cake, there was significant theft of Maltesers and raspberries (by someone who shall remain unnamed!) so the top of our cake was decorated more sparsely than I would have liked.
- Cover cake with plastic wrap and place into the freezer to reset. This usually takes a number of hours, to form properly.
- Remove from freezer 5 minutes before required and transfer to a serving plate.
- Enjoy.
You can vary what you add to the ice cream. Click here for the recipe for my honeycomb ice cream cake.
Do you have a favourite Ice Cream Cake Recipe?
- 2 litres good quality ice cream
- 250 grams Maltesers
- 2 punnets raspberries
- Scoop ice cream out of tub and into a large mixing bowl and let it soften for 5 - 10 minutes.
- Remove about three quarters of the pack of Maltesers and place them into a plastic bag. Crush them with a rolling pin.
- Add crushed Maltesers and 1 punnet of raspberries to the ice cream and mix gently through.
- Once combined, pour into a 20cm spring form cake tin, lined with plastic wrap.
- Use remaining Maltesers and raspberries to decorate the cake. Whilst making the cake, there was significant theft of Maltesers and raspberries (by someone who shall remain unnamed!) so the top of our cake was decorated more sparsely than I would have liked.
- Cover cake with plastic wrap and place into the freezer to reset. This usually takes a number of hours, to form properly.
- Remove from freezer 5 minutes before required and transfer to a serving plate.
- Enjoy.
The Family Menu Plan For This Week
There are some very non-summer meals included in this week’s plan. Our three year old was very forthright when we were putting the monthly plan together earlier in the week, insisting upon pumpkin soup, beef stroganoff and other such meals. We compromised and will be having two of his suggestions this week, the others will have to wait for the cold weather to return.
Baking: Chocolate Balls
Monday: Pumpkin Soup
Tuesday: Beef Stroganoff
Wednesday: Left Overs
Thursday: Sausages And Steamed Vegetables
Friday: Left Overs From The 6th Birthday Party!
Saturday: Tacos