Ice Cream Cake - cooking recipe

Ingredients

800 g whipping cream
100 g raisins
90 g meringues, crumbled
300 g dark chocolate, finely chopped
100 g whole almonds, roughly chopped
100 g walnuts, roughly chopped
1 tbsp semolina
2-3 tbsp almond flakes
8-10 small meringues

Preparation

Sprinkle a 10 inch springform pan with semolina.
Whip cream to stiff peaks. Fold in raisins, crumbled meringue, 7 oz chopped chocolate, almonds and walnuts. Transfer to prepared pan, smooth surface, cover and freeze for at least 24 hours.
Around 30 mins before serving, remove ice cream from freezer. Let sit at room temperature to thaw slightly.
Meanwhile, toast sliced almonds in a dry frying pan until golden brown. Let cool. Melt remaining chocolate then let cool slightly. Transfer cake to a serving plate and arrange small meringues on top. Drizzle melted chocolate over top and sprinkle with toasted almonds.