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.
Serves1010
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + Cooling and 6 hours freezing time
+ Cooling and 6 hours freezing time
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.
Ingredients
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Turn ice cream bombe onto a serving plate. Drizzle with the remaining icing sugar mixture. Serve immediately.
