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Fruitcake ice-cream loaf recipe
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Prep Time:
265 minutes
Cook Time:
Total Time:
265 minutes
Whip up a festive Christmas ice cream by combining fruitcake and chocolate balls with vanilla ice cream - no cooking needed! Perfect for a delightful holiday treat.
Ingredients:
  • 600g (2 2/3 cups, firmly packed) finely crumbled dark fruitcake (see note)
  • 20.00 ml finely grated orange rind
  • 60ml (1/4 cup) whisky
  • 2L vanilla ice-cream, softened slightly
  • Whipped cream, to serve
  • Raspberries, to serve
  • Salted caramel chocolate balls, to serve
  • Choc-coated peanut brittle balls, to serve
  • 185ml (3/4 cup) salted caramel sauce
  • Strawberries, halved, to serve
Instructions:
  • Prepare an 8-cup loaf pan by lining it with plastic wrap and chilling it in the freezer.
  • In a large bowl, combine the cake with orange rind and 1 tablespoon of whisky. Mix in softened ice-cream quickly using a large metal spoon. Transfer the mixture into a chilled loaf pan, smooth the top, and freeze for 4 hours or overnight.
  • Quickly dip the loaf pan in hot water for 10 seconds, then flip it onto a chilled platter. Add a dollop of cream and a handful of raspberries on top. Sprinkle with the caramel and peanut brittle balls. Mix the sauce with the remaining 2 tablespoons of whisky and drizzle it over the loaf. Serve strawberries on the side.

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