Raspberry And Malteser Ice-Cream Cake - cooking recipe

Ingredients

2 liters vanilla ice cream (see note)
300 g fresh raspberries (or frozen)
4 (165 g) packets Maltesers
cocoa powder, to serve

Preparation

Grease and line a 23cm (base) springform pan.
Transfer ice-cream to a large bowl and stand for 10 minutes to soften slightly.
Roughly mash raspberries.
Use a rolling pin to crush 1 packet of Maltesers.
Fold berries and crushed Maltesers through ice-cream.
Spoon into prepared pan & smooth surface.
Press remaining Maltesers into top of cake. Cover and freeze overnight.
Dust with cocoa. Cut into wedges and serve.