Blackberry ice-cream cake

  • Preparation time: 15 minutes, plus freezing
  • Total time: 15 minutes 15 minutes

Serves: 8


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.