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 2015 (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

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.
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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