White Chocolate and Raspberry Ice Cream Cake

A quick dessert that is a great addition to your summer entertaining repertoire.

INGREDIENTS

 2 cups of raisins or dried dates, soaked in warm water for 20 minutes

2 cups cashews (you can substitute with any other nut)

½ cup cacao powder

Pinch salt

3 tubs White Chocolate and Raspberry Coco Tribe Ice Cream

1 punnet raspberries, to serve

METHOD

 First step is to make the base. Place the nuts into a food processor and blend to a fine crumb then transfer into a bowl.

Drain the raisins or dates well, place into the food processor and blend to a paste. Add the nuts, cacao, and salt to the raisin or date paste and blend to combine.

Line a 24cm springform tin with cling film and press the raisin mix into evenly into the tin and up the sides to form the crust.

Place this in the freezer for at least 20 minutes.

Place the ice cream in the fridge for 30 minutes to soften then scoop out of the tubs and into the tart shell, using a spatula to distribute it evenly.

Return the ice cream cake to the freezer for at least 3 hours or, overnight for best results.

 Remove from the springform tin and onto a plate, serve with the raspberries.

Recipe created by Tom Walton