Recipe

Frozen Christmas ice-cream cake

This quick recipe for frozen Christmas ice-cream cake is loaded fruits and berries and brandy. Make it the night before for a hassle-free Christmas spent with your friends and family.

  • Serves 8
  • 20 mins preparation
Frozen Christmas ice-cream cake
Frozen Christmas ice-cream cake

Ingredients

  • 800 gram square dark fruit cake
  • 550 gram frozen mixed berries
  • 1 litre good-quality vanilla bean ice-cream
  • 2 tablespoon brandy or rum
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon finely grated mandarin or orange rind
  • 1/4 cup (40g) dry-roasted almonds, chopped coarsely
  • 10 vanilla flavour mini meringue drops

Method

  • 1
    Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.
  • 2
    Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.
  • 3
    Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.
  • 4
    Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.
  • 5
    To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.

Notes

The cake can be made up to three days ahead.

More From Women's Weekly Food