Raspberry And Coconut Ice-Cream Cake

• 2 tbsp butter
• 1 oz white chocolate, finely chopped
• 10 None ice cream cones, crushed
• 1/2 cup coconut cream
• 1 None lemon, juiced
• 4 cups vanilla ice cream, softened in the fridge for 15 mins
• 1/2 cup frozen raspberries
• 4 None coconut macaroons, halved

1. Line the base of a 7 inch diameter springform pan with parchment paper. Melt the butter in a saucepan, add the chocolate and stir until smooth. Stir in the crushed cones. Spoon into the pan and smooth out. Chill for 10 mins.
2. Mix the coconut cream and lemon juice until smooth. Beat the ice cream until creamy, then fold in the coconut cream. Set aside 8 raspberries to thaw and fold in the remainder. Spoon into the pan and smooth out. Freeze for at least 5 hours.
3. Remove from the pan and peel off the parchment paper. Decorate with the macaroons and reserved raspberries.

butter, white chocolate, cream cones, coconut cream, lemon, vanilla ice cream, frozen raspberries, coconut macaroons

Taken from recipes-plus.com/api/v2.0/recipes/16553 (may not work)