Name: Berry and biscuit ice-cream cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 100 gram white eating chocolate, melted; 60 gram butter, melted; 1 egg; 3/4 cup plain flour; 2 tablespoon self-raising flour; 1/2 cup caster sugar, plus 1/4 cup extra; 1/4 cup white chocolate bits; 1/4 cup macadamia nuts, chopped; 2 litre vanilla ice-cream, softened; 2 400g cans berry combo, drained, reserving syrup

Berry and biscuit ice-cream cake

Serves 12

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Ingredients

100 gram white eating chocolate, melted

60 gram butter, melted

1 egg

3/4 cup plain flour

2 tablespoon self-raising flour

1/2 cup caster sugar, plus 1/4 cup extra

1/4 cup white chocolate bits

1/4 cup macadamia nuts, chopped

2 litre vanilla ice-cream, softened

2 400g cans berry combo, drained, reserving syrup

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Grease and line base and sides of a 24cm round springform pan with baking paper, extending paper 3cm above rim of pan.

3.Combine melted chocolate, butter, egg, flours, sugar, chocolate bits and macadamias in a large bowl. Press into base of prepared pan. Bake 25 minutes, or until lightly browned; cool in pan.

4.Combine ice-cream and berries. Spoon over base; level top. Cover: freeze 2 hours.

5.Heat reserved syrup in a small saucepan. Add extra sugar; cook and stir until sugar dissolves. Boil 2 minutes, or until reduced by half; cool. Slice cake. Serve drizzled with syrup.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%