Raspberry nougat ice cream bombe

Our raspberry nougat ice cream is a delicious way to cool down this summer. Made with meringue, nougat, almond, biscuits and raspberries, it’s an irresistible combo.



Note: + Cooling and 6 hours freezing time



  • 2 tbs icing sugar
  • 300g frozen raspberries
  • 2L vanilla ice cream, softened
  • 30g Coles Vanilla Flavoured Meringue Kisses, coarsely chopped
  • 120g nougat, coarsely chopped
  • 1/4 cup (40g) dry-roasted almonds, coarsely chopped
  • 4 Arnott’s Butternut Snap Cookie biscuits, finely chopped



Place the icing sugar and half the raspberries in a saucepan over medium heat. Cook, stirring, for 4 mins or until the raspberries collapse. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool.


Grease an 8-cup (2L) pudding basin and line with plastic wrap, allowing the sides to overhang. Combine ice cream, meringue, nougat, almond, biscuit and remaining raspberries in a large bowl. Add half the icing sugar mixture and gently fold to marble. Spoon into the prepared basin. Cover with overhanging plastic wrap. Place in the freezer for 6 hours or overnight to freeze.


Turn ice cream bombe onto a serving plate. Drizzle with the remaining icing sugar mixture. Serve immediately.

Serve with raspberries, blackberries, vanilla meringue kisses, nougat and butternut snap biscuit crumbs

Swap the pan: Don’t have a pudding basin? Freeze the mixture in a lined loaf pan, then scoop or cut into slices to serve. 

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.