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Raspberry white chocolate ice cream cake recipe

Recipe

Raspberry White Chocolate Ice Cream Cake

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A beautiful and delicious ice cream cake with a biscuit base, white chocolate ice cream, raspberry ice cream, and fresh fruit. A fantastic summer dessert that serves many—and who doesn’t love ice cream?
Time: 4 hours 20 minutes
Difficulty: Advanced
Yield: 10 servings
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Ingredients

Biscuit Base:

  • 150 g graham crackers
  • 75 g butter

White Chocolate Ice Cream (750 ml):

  • 125 g quality white chocolate
  • 75 g quality white chocolate
  • 2 eggs (preferably pasteurized)
  • 1.5 dl sugar
  • 3 dl heavy cream

Raspberry Ice Cream (750 ml):

  • 2 tbsp water
  • 200 g raspberries (frozen)
  • 2 tbsp sugar
  • 2 eggs (preferably pasteurized)
  • 1 1/2 dl sugar
  • 3 dl heavy cream

Garnish (optional):

  • Blueberries
  • Raspberries
  • Chopped hazelnuts
  • Mint leaves

Instructions

Biscuit Base:

  • Place the graham crackers in a freezer bag and pound them into coarse crumbs using a rolling pin. Transfer the crumbs to a bowl.
    150 g graham crackers
  • Melt the butter and pour it over the biscuit crumbs, mixing thoroughly.
    75 g butter
  • Press the mixture evenly into the base of a springform pan using the back of a spoon or your fingers. Ensure the layer is smooth and compact.
  • Refrigerate for at least 1 hour while preparing the white chocolate ice cream.

White Chocolate Ice Cream:

  • Chop the white chocolate into small pieces. Place 125 g quality white chocolate in a bowl and melt it (preferably in the microwave, stirring occasionally). Stir in the remaining 75 g quality white chocolate until fully melted and slightly cooled.
    125 g quality white chocolate, 75 g quality white chocolate
  • Whisk the eggs with sugar in a separate bowl using an electric mixer. Gradually pour the melted white chocolate into the egg mixture while stirring until combined.
    2 eggs, 1.5 dl sugar
  • In another bowl, whip the heavy cream into stiff peaks. Gently fold the whipped cream into the chocolate mixture, being careful not to deflate the cream.
    3 dl heavy cream
  • Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
  • Once the ice cream is ready (it should still be soft), spread it evenly over the biscuit base in the springform pan. Smooth the top and freeze for at least 1 hour while preparing the raspberry ice cream.

Raspberry Ice Cream:

  • Combine water, raspberries, and sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for 2–3 minutes. Strain the mixture through a sieve to remove the seeds, collecting the juice in a bowl. Chill the juice in the refrigerator for at least 30 minutes until lukewarm.
    2 tbsp water, 200 g raspberries, 2 tbsp sugar
  • Whisk the eggs with sugar using an electric mixer. Gradually stir in the lukewarm raspberry juice until fully incorporated.
    2 eggs, 1 1/2 dl sugar
  • In another bowl, whip the heavy cream into stiff peaks. Gently fold the whipped cream into the raspberry mixture, being careful not to deflate the cream.
    3 dl heavy cream
  • Pour the mixture into an ice cream maker and follow the manufacturer's instructions.
  • Once the ice cream is ready (it should still be soft), spread it evenly over the white chocolate ice cream layer in the springform pan. Smooth the top and freeze for at least 2 hours.

Garnishing and Serving:

  • Carefully release the springform pan and transfer the ice cream cake to a serving plate.
  • Decorate with fresh fruit, chopped hazelnuts, and mint leaves, if desired.
    Blueberries, Raspberries, Chopped hazelnuts, Mint leaves
  • Serve immediately and enjoy!

Notes

Storage: Store any leftovers in the freezer for up to 2 months.
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