Ingredients for Rum N Raisin Ice Cream Cake
- 1 cup raisins
- Glace Red Cherries
- Glace Green Cherries
- 1 teaspoon mixed spice
- 1 tablespoon finely grated orange rind
- 1/4 cup dark rum
- 1 1/2 litres vanilla ice cream
- 1/2 cup chopped dark chocolate
- 1/2 cup chopped hazelnuts
- chocolate curls, to decorate
- cocoa powder, to dust
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How to Make Rum N Raisin Ice Cream Cake
- Combine 1 cup raisins, 1 tablespoon finely grated orange rind, 1 teaspoon mixed spice, and ¼ cup dark rum in a bowl. Let stand overnight to allow the raisins to plump and absorb the rum.
- Line a 19cm square cake tin with plastic wrap, ensuring it extends over the edges for easy removal. Freeze the prepared tin until needed.
- In a large bowl, gently fold 1.5 liters of softened vanilla ice cream with the rum-soaked raisin mixture, ½ cup chopped dark chocolate, and ½ cup chopped nuts (e.g., pecans or walnuts).
- Spoon the ice cream mixture into the prepared frozen cake tin. Cover tightly with plastic wrap and freeze for at least 8 hours, or preferably overnight.
- Carefully lift the cake from the tin using the overhanging plastic wrap. Place onto a serving platter.
- Decorate with chocolate curls and dust generously with cocoa powder. Let the cake soften slightly at room temperature for about 10-15 minutes before serving for optimal enjoyment.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
114g
Fat
47g
Carbs
12g
