Easy Bombe Alaska Ice-cream Cake

Unable to load

9 Ingredients

Number of servings

250grams choc ripple biscuits
100grams unsalted butter, melted
2L vanilla ice-cream
375grams fresh raspberries
100grams Woolworths dark cooking chocolate, roughly chopped
1/3 cup pistachio kernels, roughly chopped
2tablespoons shredded coconut
2 free range egg whites
1 cup caster sugar

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Perfect for summer celebrations, this easy bombe Alaska ice-cream cake topped with meringue and pistachios is light, refreshing and bursting with flavour.

Prepping tip:

You can use your favourite ice-cream for this cake. Try chocolate or coffee ice-cream.

Method

Step 1 of 5

Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides with 2 layers of baking paper, extending paper 4cm above edge. Place biscuits in a food processor and blitz until finely chopped. Add butter and blitz until combined. Spoon into pan and press out firmly to compact.

Step 2 of 5

Place ice-cream in a large bowl and stand for 10 minutes or until softened but not melted. Add cooking chocolate, coconut and 2 tbs pistachios to ice-cream. Stir to combine. Add 125g raspberries and fold until just combined.

Step 3 of 5

Spoon ice-cream mixture into prepared pan. Press gently to compact. Smooth top. Top ice-cream with 250g raspberries and gently press to secure. Freeze overnight.

Step 4 of 5

To make meringue, place egg whites, sugar and 2 tbs cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric hand mixer, heat mixture for 10 minutes or until stiff peaks form. Remove bowl from heat and continue to beat for about 5 minutes or until cooled.

Step 5 of 5

Remove slice from pan. Transfer to a board. Dollop with meringue. Sprinkle with 2 tbs pistachios. Serve immediately.