TURKISH ICE-CREAM CAKE

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Turkish Ice-Cream Cake image

Not really Turkish - this is from Family Circle magazine. Expensive but well worth it! The Turkish Delight used is the real, rose flavoured one - not the chocolate bar! Must be made a day ahead.

Provided by RemyGage

Categories     Frozen Desserts

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 liters vanilla ice cream
500 g vanilla custard
300 g frozen raspberries, partially thawed and crushed with a fork
200 g Turkish Delight, chopped
100 g marshmallows, chopped
1 cup pistachio nut, roughly chopped
extra Turkish Delight, berries and nuts to garnish

Steps:

  • Line a round cake tin with baking paper.
  • Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
  • Fold in the raspberries, turkish delight, marshmallows and pistachios.
  • Spoon into the cake tin and freeze for 24 hours.
  • Turn out and decorate with extra turkish delight, berries and nuts.

Nutrition Facts : Calories 465.5, Fat 23.4, SaturatedFat 11, Cholesterol 66, Sodium 130.5, Carbohydrate 59.7, Fiber 4.3, Sugar 48.4, Protein 8.9

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