Summer Berry Ice Cream Cake

Serves: 8

Edit

Update

Cancel

Total Time: 20

Prep Time: 20

• 275 gram(s) mixed summer berries (such as strawberries, raspberries and a few small blueberries)
• 4 tablespoon(s) vodka or Cointreau
• 450 gram(s) (1lb) Madeira cake (we used Asda Family Size Madeira cake, £1.28 for 550g)
• 500 ml tub good vanilla ice cream, slightly softened
• Icing sugar to dust

Method

1. Line a 900g (2lb) loaf tin with non-stick baking parchment.
2. Thickly slice the strawberries. Put in a bowl with the other fruit and the alcohol. Leave to soak for 5-10min.
3. Cut the Madeira cake lengthways into four 1cm (1/2in) thick slices. Trim off the golden outer crumb and cut each slice to the length of the loaf tin. Press two slices side by side into the base of the tin.
4. Scoop half the ice cream over the sponge and level it with a round-bladed knife. Scatter over the fruit and top with the remaining ice cream. Level the surface and cover with the two remaining slices of Madeira cake. Cover with clingfilm and freeze for 4hr or preferably overnight.
5. Turn the cake out of the tin and cut in half lengthways with a hot, sharp knife. Cut each length into four neat squares (you may have to trim the outer edges). Put the squares together on a plate and cover with clingfi lm. Return to the freezer for at least 30min.
6. Put each slice on an individual serving plate on a strawberry, raspberry or lemon geranium leaf (shown) and leave to soften in the fridge for 10-20min. Dust lightly with icing sugar and serve. Delicious served with slow-simmered summer berries
7. Cook's tip The fruit should still be slightly icy when you're eating the ice cream cake.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!