adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stellar six-layer ice-cream cake
0 Likes
Prep Time:
Cook Time:
Elevate the traditional ice-cream cake with a decadent six-layer summer treat.
Ingredients:
  • 500ml Strawberries & Cream ice-cream, softened
  • 80g jam
  • 500ml vanilla ice-cream, softened
  • 500ml Matcha Green Tea or Bulla Creamy Classics Mint Choc Chip ice- cream, softened
  • 500ml Weis Summer Berries Sorbet, softened
  • 450g pkt Make at Home Unfilled Rectangular Sponge cake
  • Frangelico liqueur (optional), to brush
  • Mini meringues (optional), to decorate
  • Thinly sliced mango, to decorate
  • Raspberries, to decorate
  • Honeydew melon stars, to decorate
  • Mint leaves, to decorate
Instructions:
  • Prepare a 10cm x 25cm loaf pan by lining it with plastic wrap, leaving extra wrap on the sides. Spread the strawberry ice cream evenly over the base and ensure the surface is smooth. Chill in the freezer for 30 minutes or until set.
  • Evenly spread the jam over the strawberry ice-cream, then layer with vanilla ice-cream and smooth the surface. Freeze for 30 minutes or until firm.
  • Drizzle green tea or mint chocolate chip ice cream over the vanilla ice cream, then smooth the top. Place in the freezer for an additional 30 minutes, or until set.
  • Spoon the sorbet over the green tea or mint chocolate chip ice cream layer and smooth the surface. Trim the cake to a 12cm x 30cm rectangle. Optionally brush with Frangelico, then place over the sorbet and gently press to secure. Cover with foil and freeze for 6 hours, or until firm.
  • Place the cake elegantly onto a serving plate. Garnish with meringues, mango, raspberries, melon stars, and fresh mint. Enjoy promptly.

Similar Recipes