Name: Vanilla and Boysenberry Ice Cream Cake
Yield: Makes 8-10
Cuisine: American
Ingredients: 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

Sometimes the most impressive desserts are also the easiest. Don’t tell anyone how simple it was and they’ll think you’re a genius!

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Makes 8-10

Easy

Ingredients

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

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Boysenberries in Syrup

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

Method

Step 1

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

Step 2

2. Place the remaining icecream back into the freezer.

Step 3

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.

Step 4

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

Step 5

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.