Go Back
+ servings

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.
No ratings yet
Prep Time 20 mins
Course Dessert
Cuisine Australian
Servings 8 people


  • 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


  • 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.
Keyword Cake, Christmas
Tried this recipe?Let us know how it was!