A delicious ice cream cake, made with clotted cream and sultanas.

  • Prep time: 15 minutes
  • Cooking time: 720 minutes
    • British
    • Vegetarian

    Ice Cream Cake

    Recipe Information

    Ingredients
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    1 x 2 litre tub Cornish Clotted Cream Soft Scoop Ice Cream

    1 x 280g Madeira Cake

    45g Sultanas

    45g Dried Cranberries

    80g Dried Apricots

    Grated Rind 1 Lemon

    Grated Rind 1 Orange

    200g 70% Dark Chocolate

    Fresh Fruits, to garnish

    1 x 20cm Spring Hook Cake Tin

    Method

    Line the cake tin with some non-stick parchment.

    Finely chop the apricots. Chop the cake into small cubes.

    In a large mixing bowl add the cake, dried fruits and the grated rind.

    Allow the ice cream to soften slightly then, using a large metal spoon, mix the ice cream in with the cake mixture until well combined.

    Put this into the prepared tin and freeze overnight.

    Melt the chocolate in a bowl over a pan of simmering water – don’t allow the base of the bowl to touch the water.

    Once the chocolate is melted, take off the pan and allow to cool for a couple of minutes.

    Take the cake out of the freezer and spoon over the melted chocolate, allowing it to dribble down the sides a bit.

    Put back in the freezer for another hour.

    Decorate with some summer fruits, then the cake is ready to serve.

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