Ice-cream Cake

This quick recipe for frozen ice-cream cake is loaded with fruit, berries and brandy. Make it the night before any social gathering (or Christmas).

Yield: 8 servings
Prep Time: 20 mins
Cook Time: 0 mins
Difficulty Level: 2/5

Ingredients

• 800 g square dark fruit cake
• 550 g frozen mixed berries
• 1 litre good-quality vanilla bean ice-cream
• 2 tbsps brandy or rum
• 1/2 tsp ground nutmeg
• 1 1/2 tsps finely grated mandarin or orange rind
• 1/4 cup (40 g) dry-roasted almonds, chopped coarsely
• 10 vanilla flavour mini meringue drops

Steps

01. Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.

02. Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.

03. Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.

04. Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.

05. To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.

Tip: Elevate your experience by using the Vanilla Bean & Chocolate Almonds ice cream by Bulla Murray St Ice Creamery. This also has crunchy chocolate-coated almonds for extra crunch.Photo: bauersyndication.com.au