Cream Meringue Ice Cream Cake with Raspberries

5 from 2 votes
Prep Time 20 mins
Rest Time 7 hrs
Total Time 7 hrs 20 mins
Course Dinner
Cuisine European
Servings 8 people


  • 600 ml Cream
  • 3 Pck. Cream stiffener
  • 30 g Sifted powdered sugar
  • 1 tsp Vanilla flavor
  • 0,25 tube Rum Flavoring
  • 100 g Meringue (small) finished product
  • 50 g Dark chocolate
  • 50 g Hazelnut brittle (finished product)
  • 150 g Raspberries (frozen)


  • Line a 21 cake tin on the bottom and on the edge with baking paper. The paper at the edge should protrude quite a bit.
  • Roughly chop the chocolate. Coarsely chop the meringue in the bag with a few "fist blows". Whip the cream with the cream stabilizer until stiff and first fold in the icing sugar and flavorings. Followed by chocolate and brittle. When it is evenly distributed, fold in the meringue crumbs and finally the frozen raspberries. With these two ingredients, it should be quite quick and the mass should not be moved too much. Then fill everything in the prepared form and put it in the freezer for approx. 6 - 7 hours.
  • When it has set well, remove the form, loosen the paper, decorate the little cake as you wish and then ................ let it melt in your tongue.
  • The cake cannot be compared to an ice cream, it is rather an iced, creamy and very quickly prepared (if you think about the cooling time ... 😉 dessert. The small cake resulted in 8 servings.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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