Low Fat Berry & Meringue Ice Cream Cake

1. 1

   Line a 26cm (base) springform cake pan with baking paper.

2. 2

   Stand ice cream at room temperature until slightly softened.

3. 3

   Place into a large bowl add the mixed berries.

4. 4

   Add meringue nests 1 at a time- crushing gently with your hands to ice cream and berries mixture, stir until well combined.

5. 5

   Spoon mixture into prepared cake pan.

6. 6

   Cover with plactic wrap and place into the freezer.

7. 7

   Freeze for 6 hours (or till firm) or overnight if time permits.

8. 8

   Turn onto a serving plate.

9. 9

   Cut into slices and serve immediately, add some extra berries to the plate for decoration.

10. 10

    Enyoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.