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Christmas Ice Cream Ring

Serves 6


  • 4 eggs, separated
  • 3/4 cup icing sugar
  • 2 cups Australian pure cream
  • 1/3 cup pureed raspberries or strawberries
  • 2 tablespoons cherry brandy
  • 2 tablespoons creme de menthe liqueur
  • 1/4 cup shelled pistachio nuts, chopped
  • 1/4 cup glace cherries, chopped
  • 1/4 cup desiccated coconut
  • 1 punnet fresh raspberries, for serving
Download Recipe (PDF)


  1. Beat the egg whites until stiff peaks form. Gradually beat in the sugar until dissolved. Fold in the egg yolks and cream. Divide the mixture in two. Add the pureed raspberries and cherry brandy to one half, and the creme de menthe, pistachios, cherries and coconut to the other. Refrigerate the creme de menthe mixture until required. Pour the raspberry mixture into a wetted 4 cup ring tin and freeze until firm. Pour the creme de menthe mixture over the raspberry layer and freeze until firm. Unmould and fill the centre with raspberries prior to serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 2307
Protein (g) 8.5
Fat, Total (g) 39
Carbohydrates (g) 41
Sodium (mg) 0
Calcium (mg) 91
Iron (mg) 0


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