Vanilla And Boysenberry Ice Cream Cake – a delicious recipe with vanilla ice cream, cream, icing sugar, syrup, chocolate chips, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1141
kcal
Calories
35
g
Fat
59
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 liter vanilla ice cream, 300 ml cream, 1/4 cup icing sugar, 425 g boysenberries in syrup, drained, and more.
Yes, Vanilla And Boysenberry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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