Chocolate Raspberry Ice Cream Cake - cooking recipe

Ingredients

10 oz chocolate covered malted milk balls, coarsely crushed
3/4 cup butter, at room temperature
1/2 cup powdered sugar, sifted
5 None large eggs
2 tbsp coffee liqueur
14 oz dark chocolate, melted
2 quarts vanilla ice cream, slightly softened
10.5 oz frozen raspberries, chopped

Preparation

Line base and sides of an 8 x 12 inch freezer proof dish with 2 layers of parchment paper, extending paper at long sides for handles. Sprinkle half the crushed malted milk balls over base of dish.
Beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition. Add liqueur and chocolate; beat until well combined. Spoon half the chocolate mixture over crushed malted milk balls in dish. Using damp hands, press firmly to level top.
Combine ice cream and raspberries. Spread ice cream mixture over chocolate mixture in dish. Spread remaining chocolate mixture over ice cream. Using damp hands, press firmly to level top. Sprinkle with remaining crushed malted milk balls. Cover with 2 layers of plastic wrap and freeze overnight or until firm. Slice before serving.