zoom Raspberry & chocolate ice cream layer

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    Raspberry & chocolate ice cream layer

    • Preparation time: 40 minutes, plus freezing
    • Cooking time: 2 minutes
    • Total time: 40 minutes to 42 minutes 45 minutes

    Serves: 8


    300g raspberries
    100g icing sugar, plus 3 tbsp
    100g Waitrose Continental Plain Chocolate, broken into pieces
    2 x 300ml tubs whipping cream
    2 tsp vanilla bean paste or extract
    100g blanched hazelnuts, chopped and toasted


    1. Dampen a 1kg loaf tin or one with a capacity of at least 1.3 litres. Line with clingfilm, making sure it fits neatly into the corners and comes right up the sides. Put the raspberries in a bowl with the 3 tbsp icing sugar and mash together until the raspberries are crushed to a thick purée. Put all but 15g of the chocolate in a bowl and melt, either in short spurts in the microwave or by resting the bowl over a pan of gently simmering water. Reserve the remaining chocolate for decoration.

    2. Put 450ml of the whipping cream, 75g of the icing sugar and the vanilla in a separate bowl. Whisk with an electric whisk until the mixture forms peaks that maintain their shape when the whisk is lifted from the bowl. Tip the raspberries into a sieve over the cream and let the juices drip through. Lift away when they stop. Stir the juice into the cream.

    3. Set aside 2 tbsp of the hazelnuts for decoration. Spread a thin layer of the cream mixture over the base of the loaf tin. Use a teaspoon to scribble about a third of the melted chocolate back and forth over the cream. Scatter with a third of the hazelnuts and a third of the raspberries (spread the raspberries as thinly as you can so they’re not in large clusters). Spoon a third of the cream on top then half the melted chocolate, hazelnuts and raspberries. Repeat layering so that you finish with a layer of cream mixture. Cover loosely and freeze for at least 3 hours.

    4. Whisk together the remaining 150ml cream and sugar until peaking. Put in a piping bag fitted with a large star nozzle. (If you don’t have a bag and nozzle, leave the mixture in the bowl ready for spreading.)

    5. Invert the ice cream onto a flat plate and lift away the tin and clingfilm. If the tin doesn’t come away easily, wipe a hot dish cloth over it so it’s released. Pipe or spread the cream over the top and scatter with the reserved nuts. Melt the remaining chocolate and drizzle lines over the top. Freeze, without covering, until ready to serve.

    6. Transfer to the fridge 30 minutes before serving.

    Cook's tip

    For a more child-friendly version of this dessert, you might want to use milk chocolate instead of the plain.

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