Desserts & Baking

Layered berry ice-cream cake

By Abigail Donnelly
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12
Easy
30 minutes, plus overnight freezing
Wine/Spirit Pairing
Woolworths Natural Sweet White (Spier)
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Ingredients

Method
  • 3 litres Woolworths vanilla ice cream
  • 350 g raspberries
  • 2 x 120 g blueberries tubs
  • 600 g strawberries

Method

Ingredients

1. 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.

2. Repeat the process with the remaining ice cream, blueberries and strawberries.

3. Spoon the last of the ice cream over the strawberries and freeze overnight.

4. 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.

5. Garnish with the remaining berries and slice using a hot knife to serve.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Tiffaine Bryant
    23 December 2018

    We loved this for our family summer year end braai. Suggestions:
    The strawberries go too hard when they freeze. I would stick to Blue Berries, Raspberries and Black Berries for the cake and use the strawberries to decorate only.
    It needs 2 days minimum to set in the freezer.

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