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Iced trifle slice with toasted almond topping
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A fun twist on a festive favourite, with all the taste and ingredients of a traditional trifle frozen into an ice cream terrine and cut into slices to serve.
2 tbsp Waitrose Toasted Flaked Almonds, plus a handful for decorating
½ x 284ml pot Waitrose whipping cream
½ x 500g pot Waitrose 1 Vanilla Custard
2 tbsp brandy
¼ x 450g tub Yeo Valley Organic Summer Fruits Compote, plus extra for decorating
½ x 160g pack Waitrose Trifle Sponges
2 tsp SuperJam Raspberry and Cranberry 100% Pure Fruit Spread
To help turn the trifle out, dip the loaf tin in hot water, before carefully going around the edges with a sharp knife. Using brandy in this recipe will give the ice cream a much smoother consistency but you can leave it out, if you prefer.
Freeze up to 1 month in advance.
Typical values per serving:
This recipe was first published in December 2008.
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