Turkish Delight & Raspberry Ice-Cream Cake

an image of Turkish Delight & Raspberry Ice-Cream Cake

Recipe Information



30 mins

prep time:

30 mins

cook time:

an image of easy




  • 500 ml First Choice Strawberry Velvet, chilled in fridge overnight
  • 500 ml First Choice Vanilla Velvet, chilled in fridge overnight
  • 150 g raspberries, fresh or frozen
  • 100 g turkish delight, cut into chunks and dusted with icing sugar
  • 12 meringues
  • 100 g chocolate turkish delight, chopped
  • 250 ml cream, whipped
  • raspberries, strawberries, turkish delight and meringues for garnish

Preparation method:

  1. Grease a cake bundt tin very well or use Spray & Cook.
  2. Pour the First Choice Strawberry Velvet and First Choice Vanilla Velvet in a bowl and beat on high speed until light and fluffy.
  3. Fold in the raspberries.
  4. Fold in the chopped, dusted and chocolate-covered turkish delight.
  5. Break the meringues into smaller pieces and fold it into the whipped velvet.
  6. Spoon the mixture into the prepared bundt tin. Use a palette knife to smooth the surface.
  7. Place in the freezer overnight.
  8. Unmould the ice-cream cake onto a serving plate. Decorate with the whipped cream, strawberries, raspberries, turkish delight and meringues.
  9. Serve immediately!

TIP: Use a silicone bundt cake tin to make your ice cream cake – it will be easier to unmould.