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Vanilla And Boysenberry Ice Cream Cake Recipe

Vanilla And Boysenberry Ice Cream Cake Recipe

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Ingredients:

Serving

1 litre vanilla ice cream
300 ml cream
1/4 cup icing sugar
425 g can boysenberries in syrup, drained
1/2 cup chocolate chips
2 tbsps cocoa for dusting

Directions:

1. Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin. Place in the freezer.
2. Place the remaining icecream back into the freezer.
3. Whip the cream and icing sugar together until very thick. Fold in the Boysenberries and chocolate chips. Spread the boysenberries cream over the base of the ice cream in the cake tin. Return to the freezer for two hours.
4. Spread the remaining vanilla icecream over the boysenberry cream and return to the freezer for at least six hours and preferably overnight.
5. To serve; warm a cloth and run around the outside of the cake tin. Remove the sides of the cake tin and place the ice cream cake onto a serving plate. Dust with cocoa and cut into wedges to serve

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4.67 Kcal (20 kJ)
Calories from fat	2 Kcal
		% Daily Value*
Total Fat	0.22g	0%
Cholesterol	0.68mg	0%
Sodium	1.98mg	0%
Potassium	4.09mg	0%
Total Carbs	0.62g	0%
Sugars	0.3g	1%
Dietary Fiber	0.03g	0%
Protein	0.08g	0%
Calcium	2.2mg	0%

Amount Per 100 g
Calories	195.31 Kcal (818 kJ)
Calories from fat	83.52 Kcal
		% Daily Value*
Total Fat	9.28g	0%
Cholesterol	28.55mg	0%
Sodium	82.9mg	0%
Potassium	170.94mg	0%
Total Carbs	25.71g	0%
Sugars	12.64g	1%
Dietary Fiber	1.3g	0%
Protein	3.41g	0%
Vitamin C	2mg	0%
Iron	0.3mg	0%
Calcium	92.6mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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