Turkish Ice-Cream Cake - cooking recipe

Ingredients

2 liters vanilla ice cream
500 g vanilla custard
300 g frozen raspberries, partially thawed and crushed with a fork
200 g Turkish Delight, chopped
100 g marshmallows, chopped
1 cup pistachio nut, roughly chopped
extra Turkish Delight, berries and nuts to garnish

Preparation

Line a round cake tin with baking paper.
Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
Fold in the raspberries, turkish delight, marshmallows and pistachios.
Spoon into the cake tin and freeze for 24 hours.
Turn out and decorate with extra turkish delight, berries and nuts.