Save to your scrapbook
Blackberry ice-cream cake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g almond biscotti
40g unsalted butter, melted
200g blackberries, fresh or frozen
1 litre vanilla ice cream, slightly softened
1. In a food processor, blitz the biscotti to crumbs. Mix with the melted butter, then press the crumb mixture onto the base of a greased 23cm spring-form cake tin. Chill until needed.
2. Reserve a few blackberries to decorate the cake. Lightly squash the remaining blackberries with the back of a fork, then fold through the ice cream so it has ripples of fruit throughout. Spread over the biscuit base. Freeze for 5 hours or overnight.
3. Decorate the ice-cream cake with the reserved blackberries and serve.
Typical values per serving:
This recipe was first published in Mon Aug 01 15:28:00 BST 2011.