Raspberry ice cream cake

Made this for a Fathers Day gathering as Ricky loves raspberries; I used frozen raspberries which I would not use again as they were very mushy; also it defrosted very quickly.

Serves 8-10: overnight freezing

* 1 packet sponge finger biscuits

* 1/2 litre Creamy raspberry ripple ice cream, softened

* pink food colouring

* 1 litre vanilla ice cream, softened

* Raspberries & Cream to decorate

* Icing sugar for dusting

Arrange cling film across a loaf tin to aid getting cake out. 
Trim 5mm from one end of 20 biscuits. Arrange biscuits around edge of pan. Place remaining biscuits over base of pan, trimming to fit.

Place vanilla ice cream in a bowl. Tint pink with colouring. Stir until smooth (ice cream should be soft, not melted). Spoon half the ice cream into pan. 

Spoon raspberry ripple ice cream on top. Top with remaining vanilla ice cream. Freeze overnight. Just before serving, stand cake at room temperature for 15 minutes. 

Remove from pan and transfer to a plate. Serve decorated with raspberries and cream. Dust with icing sugar.

I made home-made Vanilla Ice Cream as follows:

1 cup heavy cream

1 cup semi skinned milk

1 can (14-ounce) sweetened condensed milk

2 teaspoons vanilla

Combine cream, milk and sweetened condensed milk in a large bowl and beat until thick and creamy, and soft peaks form. Stir in vanilla and cool in fridge for 2-3 hours

Make in ice cream maker for 20 minutes