• 1 litre vanilla ice cream
  • 300 ml cream
  • ¼ cup icing sugar
  • 425 g can Wattie's Boysenberries in Syrup, drained
  • ½ cup chocolate chips
  • 2 Tbsp cocoa for dusting

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

2. Place the remaining icecream back into the freezer.

3. Whip the cream and icing sugar together until very thick. Fold in the Wattie’s 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.

4. Spread the remaining vanilla icecream over the boysenberry cream and return to the freezer for at least six hours and preferably overnight.

5. 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.

Made With

Boysenberries in Syrup

New Zealand-grown juicy boysenberries bring you the sweet sun–ripened taste of summer all year round.

Rate and Review

21 Ratings

Reviews (21)

maree's Review | Rating

great to make feels like you have done a extra special dessert

Manuia's Review | Rating

didnt really turn out like the picture but my kids love the icecream though

Angela's Review | Rating

This was so good. I will definitely be making it again!

Karen's Review | Rating

everyone is always so impressed with this. so easy and so yummy

samantha's Review | Rating

Now this is great. Tasted yum, looked great, and had fun with my girls making it. 2 thumbs up.

leanne's Review | Rating

very nice and simple to make

Jacqueline's Review | Rating

Simple and absolutely delicious :)

Carolyn's Review | Rating

I have been making this as a kids birthday cake for years. I change the ice creams, and have a selection of them. The kids decorate the top with lollies and chocolate icing that hardens. They are always a big hit here, and even the big kids want one.

Brenda's Review | Rating


Naomi's Review | Rating

So easy and so delicious!

sandra's Review | Rating

this recipe has become a family hit. tried tamarilos instead came out just as good.

Debra's Review | Rating


Alisha's Review | Rating

I was really excited with the result of this cake, it went down a treat with both children and adults.

Justine's Review | Rating

Yum. Tasted like black forrest.

jen's Review | Rating

Easy, looks great, fresh to the palate and always gets good comments.

kylie's Review | Rating

this is the yummiest ice cream cake ever

Lilli can cook up a storm!'s Review | Rating

Mmmmmm is all i can say.Mum made it for my birthday and that was my present! It was the best present ever!!!!

Nadine Rawhiti's Review | Rating

Our baby girls 1st birthday cake had to be an ice cream cake and what made it even more special is that we made it our selfs with a few extras added (cut out choc chips and added little marsh-mellows and a layer of chocolate ice cream) to this fantastic recipe,my partner and i really enjoyed making it,everyone thought we had it specially made,it was so flash and tasted wick-idly delicious.Our cake was the talk of the party and loved by all.
A much flasher and cheaper version to a ice cream birthday cake for sure!!

katrina lambert's Review | Rating

didnt turn out like i wanted it tooo was yum thou.

Sharon Peers's Review | Rating

A favourite at Christmas! make it and leave it in freezer till you need it :-)

Glenda's Review | Rating

Yummy but the center was frozen solid while the icecream was melting everywhere. Did I not use enough icing sugar?

Reply from The Food in a Minute team

Hi Glenda,

It is quite natural for the ice cream cake to melt and the rate at which it melts is highly dependent on the fat content of the ice cream. Reducing the sugar would increase the melting point of the cake. It’s also best to cut the cake when it’s firm with a hot knife (run some hot water over the knife before cutting into the ice cream cake).

The Food in a Minute team