zoom Blackberry ice-cream cake

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    Blackberry ice-cream cake

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    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.

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