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Ice-cream wreath cake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Make a festive ice cream wreath cake with cherries and watermelon that can be made in advance for Christmas.
Ingredients:
  • 450g rectangle double unfilled sponge cake
  • 1L good-quality strawberry ice-cream
  • 1.5L good-quality vanilla ice-cream
  • 4 scoops berry sorbet
  • Small macarons, to decorate
  • Mini meringues, to decorate
  • Crushed freeze-dried strawberries, to decorate
  • Chopped pistachio kernels, to decorate
  • Watermelon stars, to decorate
  • Fresh berries, to decorate
  • Cherries, to decorate
  • Mint leaves, to decorate
Instructions:
  • Line a 22cm springform pan base and sides with baking paper. Arrange sponges in the pan, then carefully trim them along the edge of the pan to fit snugly. Use any extra sponge to fill in any gaps.
  • 1. Chill a baking tray in the freezer. 2. Scoop out 4 balls of strawberry ice-cream using an ice-cream scoop. 3. Place the ice-cream balls on the chilled tray and return it to the freezer. 4. Scrape out flat pieces of the remaining ice-cream with a large metal spoon and arrange them over the sponge cake. 5. Press and smooth the ice-cream into an even layer using the back of a spoon (it will soften as you work). 6. Freeze for 4 hours or until firm.
  • Scoop vanilla ice cream into 4 balls and layer over the berry layer. Return to the freezer. Spread sorbet over the tray. Cover the balls and pan with plastic wrap and freeze overnight.
  • Place the cake on a serving plate and surround it with ice cream and sorbet balls. If not serving immediately, store in the freezer. Before serving, garnish with macarons, meringues, freeze-dried strawberries, pistachios, watermelon stars, berries, cherries, and mint. Serve promptly.

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