by Caitríona Redmond
In a small saucepan, heat the berries, lemon juice and sugar to boiling point. Simmer for at least 3 minutes. Set aside to cool.
Preheat a (fan) oven to 170 degrees Celsius. Line a baking tray with greaseproof baking paper.
Whisk the butter and remaining sugar together until light and fluffy, then beat in the egg, then finally the cocoa powder and flour. Beat until you have a stiff dough. Roll out the dough and place onto a lined tray.
Bake in the oven for 15 minutes. Remove from the oven and allow to cool slightly. Using a serrated knife, cut the biscuit into 5cm x 9cm rectangles. Allow the biscuits to cool fully.
Cut a slice of ice-cream to fit the biscuit. Spoon on the cooled raspberries coulis on top and top with the second piece of biscuit. You can see that the raspberries ooze over the top and down the sides of the cake, which is a great contrast with the creamy vanilla ice cream.
Place on a lined tray and return to the freezer, to keep the ice cream from melting. Then wrap in greaseproof paper, twist each end and refreeze as little parcels.
I have removed the step of lining the loaf tin with the sponge mix. The mix slices well into the rectangular biscuits to give the classic iceburger look.
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