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Blue lagoon ice-cream cake recipe
Blue lagoon ice-cream cake recipe
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Prep Time:
415 minutes
Cook Time:
Total Time:
415 minutes
Create a stunning retro cocktail-inspired dessert by layering store-bought sponge cake, liquor-infused ice cream, whipped cream, fresh fruit, and wafers. Freeze between layers to prevent ice cream from staining the cake. Ready in under 30 minutes!
Ingredients:
  • 3L good-quality vanilla ice-cream, softened slightly
  • 60ml (1/4 cup) vodka
  • 60ml (1/4 cup) blue curaçao liqueur
  • 1 tsp blue food colouring
  • 450g packet double unfilled slab sponge cakes
  • 300ml carton thickened cream, whipped to firm peaks
  • Large fresh coconut pieces (see notes), to decorate
  • Pineapple wedges, to decorate
  • Blood orange slices, to decorate
  • Lemon slices, to decorate
  • Finely grated lemon rind and wide lemon rind strips, to decorate
  • Striped wafer rolls, to decorate
Instructions:
  • Prepare a 20cm square cake pan by greasing it. Line the base and sides with 2 sheets of baking paper, greasing in between to help it stick, making sure to leave a 10cm overhang above the sides.
  • Using electric beaters, whip one-third of the ice-cream in a bowl until smooth, then mix in the vodka until well combined. Freeze until firm. Whip half of the remaining ice-cream until smooth, then stir in the curaçao until combined. Freeze until firm. Whip the last portion of ice-cream until smooth, add the coloring, and mix until evenly colored. Freeze for 20-30 minutes until firm.
  • Layer scoops of the ice-cream in the pan, switching between flavors, and press gently with a spoon to eliminate air bubbles. Create a ripple effect using a skewer. Add one sponge cake on top of the ice-cream, pressing lightly to even it out. Use the leftover sponge to fill any spaces. Fold the excess paper over to cover. Chill in the freezer for 6 hours or overnight until set.
  • Invert the cake onto a serving plate, layer with whipped cream, coconut, pineapple, orange, lemon slices, lemon rind, and wafer rolls. Serve promptly.

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