Turkish Delight ice-cream cake recipe

8:15 Prep | 12 Servings | Easy

Prepare this creamy Turkish Delight ice-cream cake at least 1 day in advance to ensure there is enough time for the mixture to set.

INGREDIENTS

2L Bulla Strawberries & Cream ice-cream, softened
100g fresh or frozen raspberries, coarsely chopped
8 Coles Meringue Nests, coarsely broken
4 x 55g Cadbury Fry's Turkish Delight bars, chopped
300ml thickened cream
1 tablespoon icing sugar mixture
Fresh strawberries, to serve
Fresh raspberries, to serve

METHOD

Step 1 Grease and line an 11cm x 21cm loaf pan with plastic wrap, allowing the sides to overhang.

Step 2 Combine the ice-cream, raspberry, three-quarters of the meringue and three-quarters of the Turkish delight bar in a large bowl. Spoon into the lined pan and smooth the surface. Place in the freezer for 6-8 hours or until firm.

Step 3 Use an electric mixer to whisk the cream and icing sugar in a bowl until soft peaks form.

Step 4 Turn the ice-cream cake onto a serving platter. Top with whipped cream mixture and decorate with remaining meringue, remaining Turkish delight bar, strawberries and raspberries. Serve immediately.

Author: Sarah Hobbs | Image credit: Ben Dearnley | Publication: Coles