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.
To start, place the icing sugar and half the raspberries in a saucepan over medium heat. Cook stirring for four minutes or until the raspberries collapse. Strain through a fine sieve into a heatproof bowl and discard the solids. Set aside to cool. Grease an 8-cup pudding basin then line it with plastic wrap, allowing the sides to overhang.
Combine the ice cream, meringue, nougat, almonds, biscuit and the remaining raspberries in a large bowl. Add half the raspberry mixture and gently fold to marble. Spoon the mixture into the prepared basin and cover with the overhanging plastic wrap. Pop in the freezer for 6 hours or overnight to freeze. To serve, turn the ice cream bomb onto a serving plate.
Using a palette knife dipped in warm water, smooth the ice cream over the pudding then drizzle with the remaining raspberry mixture and serve immediately. This raspberry nougat ice cream bomb is an impressive and surprisingly easy festive dessert.
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.