Baby Choc Raspberry Dream Cakes

A delectable little dessert made with our new Ice Dream™ Chocolate cake!


Makes 12

Preparation Time:  25 minutes
Baking Time: 10 minutes
Chilling Time: 1+ hour


1 packet (370g) Green’s Chocolate Chunk Ice Dream™ Cake
1 egg, lightly beaten
2 teaspoons (10g) butter, melted
1 ¼ cups (300ml) cold milk
1 cup (125g) frozen or fresh raspberries
1/3 cup good quality caramel sauce, to serve
Fresh raspberries, to serve


1. Preheat oven to 180°C (160°C fan forced). Line the base of 12 x 1/3 cup capacity non-stick muffin pan with a circle of baking paper.

2. In a bowl, combine cookie base mix, egg and butter. Mix with a wooden spoon until it comes together. Divide mixture into 12 balls and place in the base of each muffin cup.  Using your fingertips or the back of a spoon, press and smooth dough out to the edges of your pan. Bake for 10 minutes or until edges are golden brown. Allow to cool in the fridge.

3. In a large bowl, place milk and Chocolate Ice Dream™ mix. Using an electric mixer, mix on low speed until ingredients are combined, then increase to high and mix for 3 minutes. Fold in raspberries.

4. Spoon mix onto cooled cookie bases. Place into the freezer for 1 hour or until set.  Remove from the freezer. Drizzle with caramel sauce and top with fresh raspberries. Serve immediately.


If using a silicon muffin pan there is no need to line the base with baking paper.

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Find our Chocolate Chunk Ice Dream Cake