Raspberry & Chocolate Ice Cream Layer Recipe

serves 8 | total time 40 mins

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

step 1

Dampen a 1kg/1.3 litre capacity loaf tin. 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 a thick purée. Put all but 15g of the chocolate in a bowl and melt. Reserve the remaining chocolate for decoration.

step 2

Put 450ml whipping cream, 75g 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. Stir the juice into the cream.

step 3

Keep 2 tbsp of hazelnuts for decoration. Spread a thin layer of cream mixture over the base of the tin. Use a teaspoon to scribble a third of the melted chocolate back and forth over the cream. Scatter with a third each of the hazelnuts and raspberries. Spoon a third of the cream on top then half the melted chocolate, hazelnuts and raspberries. Repeat layering and finish with a layer of cream. Cover and freeze for at least 3 hours.

step 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 for spreading.)

step 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 the cream over the top and scatter with the reserved nuts. Melt the remaining chocolate and drizzle over the top. Freeze, without covering, until ready to serve. Place in fridge 30 mins before serving.