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Weis tutti fruitti ice-cream cake recipe
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Impress guests with a stunning Weis bar and mango ice cream cake featuring layers of Scotch Finger biscuits and cream.
Ingredients:
  • Weis Blackberry & Rich Vanilla Ice Cream Bars
  • Weis Mango & Ice Cream Bars
  • 250g pkt Arnott’s Twisted Faves Scotch Finger Lemon Butter
  • 120g butter, melted, cooled
  • 189.38 gm thickened cream, whipped
  • 1 mango, peeled, thinly sliced
  • 60g raspberries
  • 2 passionfruit, halved
Instructions:
  • Cover the loaf pan measuring 7.5cm deep, 7.5 x 23.5cm at the base and 10 x 26cm at the top with plastic wrap, letting the sides hang over.
  • Arrange 4 blackberry bars in the prepared pan, all in one direction. Add the mango bars on top, all in the opposite direction. Layer the remaining blackberry bars, alternating direction with the white bars and cutting 1 bar to fit. Cover with plastic wrap and let sit for 5-10 minutes to soften. Press down with your hand to fuse the bars together. Freeze for 10 minutes.
  • Next, crush the biscuits in a food processor until they are finely crushed. Then, add the butter and continue processing until well combined.
  • Uncover the plastic wrap and evenly spread the biscuit mixture on top. Use the back of a spoon to smooth it out. Fold over the excess plastic wrap, then freeze for 4-6 hours until firm.
  • Cover the base of the pan with a hot cloth for 10 seconds, then gently flip the ice-cream cake onto a serving platter. Finally, top with whipped cream, mango, raspberries, and a generous drizzle of passionfruit pulp.

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