Christmas Ice Cream Cake
This easy recipe for Christmas ice cream cake is filled and topped with fresh fruits, berries and a little brandy. Make it the night before Christmas to spend all of the day with your family and friends.
Ingredients
- 800 g square dark fruit cake
- 550 g frozen mixed berries
- 1 litre vanilla bean ice cream
- 2 tbsp brandy or rum
- ½ tsp ground nutmeg
- 1 ½ tsp finely grated mandarin or orang rind
- 40 g roasted almonds chopped
- 10 drops vanilla flavour mini meringue
Instructions
- Prepare a 20cm springform pan with baking paper, spreading the parchment 3cm over the rim.
- Cut the fruit cake into 3 horizontal pieces. Place a square piece in the center of the pan’s base. Trim the remaining slices to fill the gaps. Set aside the trimming. Flatten the fruit cake with your hands to make a level, gap-free foundation. Trimmings should be cut into small pieces.
- Cut the strawberries in half and remove ½ cup of frozen red berries. Using some ice-cream as glue and press strawberries to the side of the pan. Freeze the pan for ten minutes.
- Place the remaining ice-cream in a large mixing basin and toss in the brandy, rind, nutmeg, and almonds. Pour 1/3 of the ice-cream mixture into the prepared pan; top with one-third of the leftover fruit cake and smooth level with a knife. Repeat with the rest of the ice cream mixture and fruit cake. Freeze for 4 hours or overnight, or until the mixture is solid.
- Transfer the cake to a serving platter to serve. Layer the remaining berries and meringues on the top, crumbling some of the meringues as you go.