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Home> Desserts, Sweet Dish & Drinks Recipes> EASY ICE CREAM CAKE

EASY ICE CREAM CAKE

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Ingerdients:

1: 2 x 1.8 litres Peters light and creamy boysenberry swirl  or raspberry ripple ice-cream

2: 2 x 400g jam sponge rolls, cut into 1cm-thick slices 
 
Mixed berry sauce(or any ice cream of your choice)
 
3: 500g packet frozen mixed berries, thawed

Recipe:

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!

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