- 3 litres Woolworths vanilla ice cream
- 350 g raspberries
- 2 x 120 g blueberries tubs
- 600 g strawberries
Place the ice cream in a large mixing bowl and stir to soften slightly. Spoon 3 cups into a 20 cm springform cake tin and top with the raspberries, reserving a few to garnish.
Repeat the process with the remaining ice cream, blueberries and strawberries.
Spoon the last of the ice cream over the strawberries and freeze overnight.
To unmould, wrap a warm, damp dishcloth around the tin and run a hot palette knife around the edge of the cake to loosen. Release the springform tin and remove.
Garnish with the remaining berries and slice using a hot knife to serve.