Triple Berry Ice Cream Cake Recipe
Triple Berry Ice Cream Cake Recipe
The first time I made this ice cream cake was dead smack in the middle of winter. Now that it’s summer I seem to be busy making slow-cooked beef dishes. I don’t know what’s wrong with me. My brain is in the wrong climate.
For those of you who are in the right mind-set climate wise, you need to totally make this ice cream cake. Look how pretty it is! And it was so unbelievably easy. Tim Tams and store-bought ice cream. I actually fooled my entire family into believing I had made this ice cream.
If you’re having a dinner party, you can have this made days ahead of time and then all you have to do is top with whipped cream and fresh fruit to decorate.
If you can’t buy Streets Berry ice cream, any strawberry ice cream will be just as good.
Ingredients
2 litre tub of Streets Berry Basket ice cream
2 packets original Tim Tams
200g frozen raspberries
150ml cream, whipped
white chocolate, melted
dark chocolate, melted
fresh berries to serve
Method
Line a 21cm x 11cm loaf tin with cling wrap so it extends over the sides (you can lift out the whole thing later). Arrange half the Tim Tams in the bottom of the tin length-wise.
Spoon out the ice cream into a large bowl and break up then leave for 10 minutes so you can stir the colours together. Then fold in the raspberries and spoon onto the Tim Tams and smooth out. Lay out the rest of the Tim Tams width wise then cover and freeze for at least 8 hours.
Meanwhile melt the white and dark chocolate, spread onto a flat surface and when it’s set, use a teaspoon to shred it into flakes or curls to decorate.
To finish it off, simply top with the whipped cream, fresh berries and the flaked chocolate.
Ingredients
- 2 litre tub of Streets Berry Basket ice cream
- 2 packets original Tim Tams
- 200g frozen raspberries
- 150ml cream, whipped
- white chocolate, melted
- dark chocolate, melted
- fresh berries to serve
Instructions
- Line a 21cm x 11cm loaf tin with cling wrap so it extends over the sides (you can lift out the whole thing later). Arrange half the Tim Tams in the bottom of the tin length-wise.
- Spoon out the ice cream into a large bowl and break up then leave for 10 minutes so you can stir the colours together. Then fold in the raspberries and spoon onto the Tim Tams and smooth out. Lay out the rest of the Tim Tams width wise then cover and freeze for at least 8 hours.
- Meanwhile melt the white and dark chocolate, spread onto a flat surface and when it’s set, use a teaspoon to shred it into flakes or curls to decorate.
- To finish it off, simply top with the whipped cream, fresh berries and the flaked chocolate.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
