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| Rocky road ice-cream cake |
2 litres low-fat vanilla ice-cream, slightly softened 2 cups chopped raspberry and vanilla marshmallows 1/2 cup chopped macadamia nuts 3/4 cup dark chocolate bits 220g frozen raspberries 2 tablespoons chocolate topping fresh raspberries, to serve
Instructions and steps:
Step 1 Line the base of a 20cm springform cake tin with baking paper. (Or, use a regular cake tin, and line the base and sides.)
Step 2 In a large bowl, combine ice-cream, marshmallows and nuts. Stir in chocolate and raspberries.
Step 3 Spoon into prepared tin and firmly push mixture to edges. Smooth top. Cover and place in freezer for 2–3 hours, or until firm.
Step 4 When ready to serve, loosen edges with a small spatula or knife and turn out onto serving a plate. Drizzle top with chocolate topping and serve immediately, either plain or with raspberries.
more info at: http://www.healthyfoodguide.com.au/recipes/2009/december/rocky-road-ice-cream-cake
