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White chocolate and raspberry-ripple ice-cream cake

Australian Gourmet Traveller recipe for white chocolate and raspberry-ripple ice-cream cake

By Lisa Featherby
  • Serves 8
  • 1 hr preparation
  • 20 mins cooking plus freezing, setting
White chocolate and raspberry-ripple ice-cream cake
White chocolate and raspberry-ripple ice-cream cake

It melts in the mouth, what more can you say about a cake? The cake can be ready in the freezer and the chocolate curls in the refrigerator well ahead of time, top with crushed raspberries just before serving.


  • 500 ml pouring cream (2 cups)
  • 1 litre milk (4 cups)
  • 155 gm caster sugar
  • 10 egg yolks
  • 1 tsp vanilla extract
  • 400 gm couverture white chocolate
  • 150 gm raspberries (about 1 punnet)
  • 1 tbsp pure icing sugar
Raspberry ripple
  • 300 gm raspberries (about 2 punnets)
  • 50 gm liquid glucose
  • 25 gm caster sugar
White chocolate curls
  • 200 gm couverture white chocolate


  • 1
    For raspberry ripple, process raspberries in a food processor until smooth, then strain through a fine sieve, discarding seeds. Combine purée with glucose and sugar in a saucepan and bring to the boil over medium heat, stirring continuously to dissolve glucose and sugar. Remove from heat, cool to room temperature, then freeze, stirring occasionally to prevent ice clumps from forming.
  • 2
    Meanwhile, place a 20cm-square cake pan and large bowl in the freezer to chill. Place 1 cup cream in a large bowl placed over ice and set aside. Combine milk, remaining cream and ½ cup sugar in a large saucepan and bring to the boil over medium heat, stirring occasionally. Meanwhile, using an electric mixer, whisk egg yolks, remaining sugar and vanilla extract for 5-6 minutes or until pale and fluffy. Pour over milk mixture and whisk to combine. Return to pan and stir continuously for 4 minutes or until mixture coats the back of a wooden spoon. Add white chocolate and cook, stirring continuously, for another minute or until chocolate melts. Remove from heat and pour over reserved cream, stir, then stand, stirring occasionally, for 30-40 minutes or until chilled. Freeze mixture in an ice-cream machine according to the manufacturer’s instructions, then transfer ice-cream to bowl in freezer.
  • 3
    Divide ice-cream into 2 batches. Fold half the raspberry ripple through each batch to form a ripple effect (don’t overwork). Spoon into chilled pan, level top, then cover with plastic wrap and freeze for 12 hours or overnight until firm.
  • 4
    For white chocolate curls, melt chocolate in a heatproof bowl over a pan of simmering water, then, using a palette knife, spread chocolate to almost transparent thickness onto a smooth surface or marble slab. Stand in a cool place for 10-15 minutes or until chocolate is set. Using a large chef’s knife, hold knife at a 45-degree angle and, working away from you, shave chocolate to form curls, then place in an airtight container and refrigerate until required.
  • 5
    Combine raspberries and icing sugar in a bowl and, using a fork, crush coarsely. Refrigerate until required.
  • 6
    To serve, dip cake pan into hot water, then invert onto a plate. Spoon crushed raspberries over and scatter with chocolate curls.
  • Author: Lisa Featherby