Summer BBQs as you know them, will never be the same 
This groundbreaking Raspberry Ice Cream Cake is a real game changer that will be adored by all 
Serving 10, keep reading to learn how to make it for yourself!
–
You’ll need:
2 tbs icing sugar
300g frozen raspberries
2 L Vanilla Simply Indulge Ice Cream
Coarsely chopped meringue
¼ cup dropped dry roasted almonds
Finely chopped cookie pieces
Mix half of the raspberries (150g) over medium heat until raspberries dissolve, strain through a sieve, set aside to cool.
Grease a baking loaf tray (or any shape of baking tray you like!) and line with plastic wrap (leave the sides to overhang).
Mix ice cream, meringue, almonds, cookies and remaining raspberries in a large bowl, add half of the icing sugar mixture and fold to marble. Spoon into the lined tray, cover with overhanging plastic wrap, place in freezer for 6 hours or overnight to freeze.
Ready to serve on a plate with drizzles of remaining raspberry syrup and any decorations.
Raspberry Ice Cream Cake
