White chocolate, raspberry & almond ice-cream cake
150g blanched almonds
Store-bought sponge cake
2 litres good quality vanilla ice-cream, softened
300g frozen raspberries
100g white chocolate, chopped coarsely
Spread almonds in a baking tray. Bake in 200 degrees Celsius oven for 5 minutes until golden. Cool & chop coarsely.
Line a cake pan (I used a 20 x 20 cm square pan) with plastic cling wrap.
Combine softened ice-cream, almonds & chocolate in a bowl & stir through. Stir frozen raspberries through mixture gently. Transfer mixture to cake pan. Press down firmly & smooth surface.
Cut sponge cake into 1.5 cm slices & cover top of ice-cream mixture. Cover with cling film & freeze until firm (at least six hours).
Turn onto serving platter. Top with extra berries and/or melted white chocolate. Slice to serve.