Puffed rice ice-cream cake

Puffed rice ice-cream cake

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  • 8
  • Easy
  • 20 minutes
  • 20 minutes
  • House of BNG Nectar Rosé 250 ml cans

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.


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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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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