Blackberry ice-cream cake


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.

Blackberry ice-cream cake
  • Preparation time: 15 minutes, plus freezing
  • Total time: 15 minutes 15 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 1330.512kJ
Fat 17.5g
Saturated Fat 10.8g
Carbohydrate 35.69g
Sugars 27g
Salt 0.25g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Mon Aug 01 15:28:00 BST 2011.