Berry delicious Christmas ice-cream cake
A stunningly beautiful, but surprisingly simple showstopper dessert perfect for a Tassie summertime Christmas.
How long will it take?
30 minutes to prepare plus overnight in freezer to set
What’s the serving size?
Serves 10
What do I need?
- 2 litres Valhalla vanilla ice-cream
- 1 punnet raspberries, 1 punnet strawberries, 1 punnet blueberries
- 100g cherries with stalks attached
- 4 egg whites
- 2 cups caster sugar
- 200g Butternut snap biscuits or similar
- 90g butter
How do I make it?
- Line the base and sides of a 20cm round springform tin with baking paper.
- Remove the ice-cream from the freezer and allow it to soften but not melt.
- Crush biscuits until they resemble fine bread crumbs and place in a large bowl.
- Heat butter in a microwave safe bowl until just melted. Add melted butter to the crushed biscuits and stir to combine.
- Put the biscuit mixture into the bottom of the springform pan and push down with the back of a spoon to flatten.
- Place softened ice-cream in a large mixing bowl and gently stir through ½ punnet of each type of berries.
- Spoon the ice-cream on top of the biscuit base evenly. Smooth to flatten the top with the back of a spoon. Cover the top with baking paper or gladwrap and place in the freezer to set overnight.
- To decorate, place caster sugar in a bowl; whip eggs whites on high until stiff peaks form. Using a small paintbrush, brush each piece of remaining fruit with the egg white and then sprinkle with sugar.
- Place on a tray lined with baking paper to dry. They will harden in a couple of hours.
- When ready to serve, remove the ice-cream cake from the freezer, unmould from the springform tin, place on a serving plate and top with the sugared berries.
