Name: EASY ICE CREAM CAKE
Ingredients: 2 x 1.8 litres Peters light and creamy boysenberry swirl or raspberry ripple ice-cream; 2 x 400g jam sponge rolls, cut into 1cm-thick slices; Mixed berry sauce(or any ice cream of your choice); 500g packet frozen mixed berries, thawed

EASY ICE CREAM CAKE

Author: Faiza Zarif Courses: Desserts, Sweet Dish & Drinks

Ingredients

EASY ICE CREAM CAKE

2 x 1.8 litres Peters light and creamy boysenberry swirl or raspberry ripple ice-cream
2 x 400g jam sponge rolls, cut into 1cm-thick slices
Mixed berry sauce(or any ice cream of your choice)
500g packet frozen mixed berries, thawed

Instructions

EASY ICE CREAM CAKE

1: Place ice-cream in a large bowl. Set aside for 10 minutes or until softened (but not melted).

2: Meanwhile, reserve 10 slices of jam sponge roll (for base). Lightly grease and line a 4 litre metal or plastic bowl with plastic wrap. Line base and side of prepared bowl with remaining jam roll slices.

3: Spoon ice-cream mixture into prepared bowl. Smooth surface. Top with reserved jam roll slices. Cover with plastic wrap. Freeze for 4 hours or until firm.

4: Remove cake from freezer. Stand at room temperature for 5 minutes to soften. Turn onto a plate. Remove plastic wrap. Serve cake & ENJOY!

EASY ICE CREAM CAKE

EASY ICE CREAM CAKE

Ingredients

EASY ICE CREAM CAKE

Instructions

EASY ICE CREAM CAKE

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