Puffed rice ice-cream cake

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This puffed rice ice-cream cake was inspired by the Milk Bar in New York. Make it the day before (or even longer) so that it sets well. If you like, use a layer of strawberry and a layer of vanilla frozen dessert.

Ingredients

For the strawberry jam:
400 g strawberries
70 g icing sugar
3 T lemon juice
For the puffed rice ice-cream cake
3 x 500 ml tubs Woolworths strawberry-flavoured frozen dessert
90 g Woolworths strawberry puffed rice cereal
2 x 8 g packets Woolworths freeze-dried strawberries, crushed
12 Salticrax

Cooking Instructions

1. To make the jam, toss the strawberries in the sugar and lemon juice. Place in a pan, cover and simmer for 20 minutes. Stir occasionally, cooking until oozing and soft.

2. Place the frozen dessert in a mixer and mix until slightly softened. Place 6 Salticrax on the base of a 20 cm springform cake tin. Spoon in half the dessert and press down with a spoon.

3. Add the puffed rice, half the jam and freeze-dried strawberries. Top with the remaining dessert, crackers and jam. Cover and freeze, preferably overnight.

Find more ice cream recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom