Vanilla and Boysenberry Ice Cream Cake

Recipe by Perfect Pixie
READY IN: 30mins
SERVES: 8-10




  • Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
  • Place in the freezer.
  • Place the remaining ice cream back into the freezer.
  • 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.
  • 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.
  • 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.