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Blackberry ice-cream cake
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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 August 2011.
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