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Raspberry meringue ice-cream cake

Raspberry meringue ice-cream cake

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • More effort
  • Serves 8

This fabulous no-cook dessert is perfect for summer entertaining

  • Freezable
Nutrition: per serving
low insalt0.16g


  • 175g icing sugar
  • 500g tub fresh custard
  • 500ml tub crème fraîche
  • 2 tsp vanilla extract
  • 400g raspberries
  • 100g meringues or meringue nests, broken into small chunks
  • 300g jar raspberry coulis or sauce


  • STEP 1

    Reserve 1 tbsp sugar. Mix together the custard, creme fraiche, remaining sugar and vanilla in a large bowl. Put the bowl in the freezer, then leave for 1 hr until the mixture starts to freeze around the edges. Whisk the mixture to break down the ice crystals, return to the freezer for 1 hr or more, then repeat the whisking.

  • STEP 2

    Meanwhile, cut a large food bag down one side and along the base and open out. Lightly oil a large loaf tin, ice-cream tub or food container, approximately 2 litres in capacity. Line with the plastic. Using a fork, lightly crush half the raspberries with the reserved sugar.

  • STEP 3

    Spoon one-third of the semi-frozen custard into the tin. Sprinkle over half the meringues and half the crushed raspberries. Spoon over 3 tbsp coulis. Cover with another third of the custard and then the remaining meringues, raspberries and another 3 tbsp coulis. Pour over the remaining custard, then put in the freezer for at least 4 hrs, or overnight. Can be frozen for up to 2 weeks.

  • STEP 4

    To serve, transfer the dessert to the fridge for 30-45 mins to soften it. When ready to eat, turn the cake out onto a dish, Scatter the raspberries over, then cut into thick slices and serve with a little coulis.

Recipe from Good Food magazine, August 2008


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A star rating of 4.3 out of 5.3 ratings

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