Vanilla and Boysenberry Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Who doesn't love boysenberries? Who doesn't love ice cream? That's right, no one, so everyone should be tucking in to this baby Ingredients:
1 liter vanilla ice cream |
300 ml cream |
1/4 cup icing sugar |
425 g boysenberries in syrup, drained |
1/2 cup chocolate chips |
2 tablespoons cocoa, for dusting |
Directions:
1. Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
2. Place in the freezer.
3. Place the remaining ice cream back into the freezer.
4. Whip the cream and icing sugar together until very thick.
5. fold in the Boysenberries and chocolate chips.
6. Spread the boysenberries cream over the base of the ice cream in the cake tin.
7. Return to the freezer for two hours.
8. Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
9. To serve warm a cloth and run around the outside of the cake tin.
10. Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
11. Dust with cocoa and cut into wedges to serve.
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