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Berry ice-cream cake
Berry ice-cream cake
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Indulge in a decadent berry ice cream cake for any celebration.
Ingredients:
  • 2l vanilla ice-cream
  • 200g pkt Brand honeycomb whirlz biscuits
  • 250g fresh strawberries, washed and hulled
  • Fresh raspberries
  • Extra fresh strawberries, to serve
Instructions:
  • Prepare a 20cm round cake tin by lining the base and sides with plastic wrap. Transfer half of the ice-cream into a large bowl and let it soften slightly. Place honeycomb biscuits in a plastic bag and gently crush them into small pieces using a rolling pin. Combine the crushed biscuits with the softened ice-cream. Spread the mixture into the cake tin, smoothing the surface. Freeze for 3 hours, or until firm.
  • Begin by finely chopping the strawberries and delicately crushing them with a fork. Soften the rest of the ice cream in a large bowl, then gently combine it with the strawberries. Spread this mixture over the honeycomb biscuit ice cream, smoothing the surface with the back of a spoon. Cover the dish with plastic wrap and freeze for at least 3 hours, or overnight, until the dessert is set.
  • For serving, gently lift the frozen mixture from the tin by holding onto the plastic wrap. Flip it onto a serving plate, remove the plastic wrap, and garnish with raspberries and extra strawberries. Cut into wedges before serving.

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