Perfect in summer, this fresh berry-topped ice-cream cake recipe used only 5 ingredients, and with only 15 minutes prep time, your freezer does the rest.
450 g store-bought plain madeira cake loaf, cut into 1cm-thick slices
1 litre tub mixed berry sorbet, softened
2 cups vanilla ice-cream, softened
125 g fresh raspberries
½ x 250 g fresh strawberries, hulled and diced
- Line a 22cm round springform pan with plastic wrap. Arrange Madeira cake over the base of pan, trimming as needed to completely cover the base. Freeze for 10 min.
- Spoon half the sorbet over the cake base, smoothing the surface. Freeze for 30 min. Top with a layer of ice cream. Freeze for a further 20 min.
- Top with raspberries and diced strawberries, then the remaining sorbet. Cover with plastic wrap and freeze overnight. Transfer to a serving plate. To serve, stand for 10 min, then cut into wedges. Garnish with extra berries and serve with berry coulis if desired.