© J Sainsbury plc 2020
Ice cream layer cake
A truly spectacular ice cream cake that requires very little effort. Make a day ahead, then pile on the fresh berries for a real 'ta-dah!' moment
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Ready in 10 minutes, plus freezing
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Cooking time 0 minutes
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Prep time 10 minutes
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Serves 10
Ingredients
- 1 tsp vegetable oil
- 250ml raspberry sorbet
- 450ml mint choc chip ice cream
- 450ml strawberry ice cream
- 450ml vanilla ice cream
- 100g raspberries, washed
- 100g blueberries, washed
Method
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1
Brush a 2lb loaf tin with the vegetable oil and line with clingfilm, allowing some to overhang the tin.
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2
Spoon in the raspberry sorbet in an even layer, smoothing the top, then quickly follow with the mint choc chip, strawberry and vanilla. Freeze overnight to completely harden.
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3
When ready to serve, remove from the freezer and dip the tin quickly in warm water to gently loosen the sides. Hold a flat serving plate over the top of the tin and flip over, then gently lift away the tin and peel off the cling film. Pile the summer fruits on top, slice and serve.
