Raspberry Swirl Ice-cream cake

A sweet and creamy ice-cream cake with pretty berry swirls, topped with fresh raspberries.  




Ingredients:

- 2 cups cream

- 395 ml sweetened condensed milk

- 1/3 cup frozen or fresh mixed berries, thawed and pureed

-  150 g fresh raspberries


Method:

1.  Line base and sides of a 20cm round cake pan with plastic wrap and non-stick baking paper.


2.  Using electric beaters, beat together cream and condensed milk until soft peaks form. Pour into prepared pan. Dollop berry puree over cream. Gently swirl over top with metal skewer. Cover with plastic wrap and freeze overnight.


3.  Remove from freezer and gently ease cake out of pan and place on serving plate. Scatter over raspberries. Sit at room temperature for 5 mins before cutting into wedges to serve.




Source: www.taste.com.au