Jamesons Raspberry Ruffle Bar 26 g (Pack of 48)

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Once you’ve assembled all the layers, the cake just needs to go into the fridge for at least 1-2 hours to set. Then it’s time to cut into your masterpiece and enjoy. Gently remove cooled cake from pan and remove baking paper. Cut out three 6-inch layers using a 6-inch cake ring. Note the diagram above – you’ll get two whole layers and then two halves.

Grease and line a quarter sheet pan (9 by 13 inches) with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Despite being decadent and rather special, my raspberry ripple choc ices are actually healthier than you might expect. Why? Because they are made with a base of coconut milk ice cream which is rippled with fresh fruit syrup sweetened with natural honey. Sure, there’s white chocolate in the mix and dark chocolate used to transform it into choc ices… But they are a little lighter and less guilt-inducing than many you will encounter. And we all need a little chocolate don’t we? It’s the perfect summer dessert. Other Coconut Milk Ice Cream at Gluten Free Alchemist Looking for chocolates with a bit of natural zing? Luxury raspberry chocolate by Hotel Chocolat is perfect for those fruit chocolate enthusiasts. We never use any artificial ingredients in our chocolates, so you can rest assured that our raspberry chocolates are all-natural, just the way they should be. You could also shape the mixture into balls to make truffles, or cut it into squares if you wanted to. I used a combination of milk and dark chocolate to coat my Ruffle bars but if you want to use all milk or dark chocolate the recipe will work just as well.all-purpose flour - I recommend measuring your flour by weight with a kitchen scale or using the spoon-and-level method.

Freeze the ice cream in a square container (lined with baking paper for ease of removal). Then once frozen, use a sharp knife to cut into bars ready to coat.Ice cream machine – I use the kitchenaid ice cream attachmentbut I previously owned a Cuisinart ice cream makerthat also did a brilliant job. Get the little nobbly ripples down the centre of the bars by using a fork. Press the fork gently into the melted chocolate, then lift up to get pointy bits that droop over when you remove the fork. Do this down the length of the bar. Finally, there’s the milk soak. It is just full cream or full-fat milk and vanilla extract. This lovely milk soaks into the cakes and makes sure they stay moist all the way through. Now add 3-4tbsp of raspberry syrup on top. You don’t need to be neat with this just drizzle it over the top, then using a skewer swirl it through the ice cream. Add another ¼ of the mixture and repeat, until all the ice cream mixture is in your container with raspberry syrup rippled through.