Layered berry ice-cream cake

Recipe By:Hannah Lewry
Serves:12
Prep Time:30 minutes, plus overnight freezing

Ingredients

  • 600 g strawberries
  • 2 x 120 g tubs blueberries, halved
  • To serve Fresh raspberries
  • Woolworths Vanilla ice cream

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

Cooking Instructions

  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.
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Strawberries 250 g
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Imported Blueberries 120g
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Raspberries 160 g
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Vanilla Flavoured Dairy Ice Cream 175 ml
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