Raspberry ice cream cake

Leta Marks
very easy
4.8 5
45 mins
45 mins


Servings: 12
  • 1 l Strawberry ice cream
  • 250 g Raspberries
  • 75 g Icing sugar
  • 150 g Blueberry Jam
  • 1 l Vanilla Ice Cream
  • 1 Sponge cake fruit cake base
  • 125 g Strawberries
  • 125 g Blueberries
  • 75 g Shortbread cookies
  • 7-10 Tbsp Oil
  • baking paper


  1. 1

    Brush a box form (11 x 25 cm; 1.25 litre capacity) with oil, line it with baking paper and place it in the freezer.

  2. 2

    Let the strawberry ice cream thaw for about 15 minutes. Sort the raspberries. Crush about half of the raspberries and icing sugar with a fork. Put the strawberry ice cream into a mixing bowl and stir until soft with the dough hooks of the hand mixer.

  3. 3

    Stir in crushed raspberries. Pour ice into the box mould, smooth it down and freeze for about 2 hours.

  4. 4

    Stir the jam until smooth and spread on the strawberry ice cream. Freeze for about 1 hour. Let vanilla ice cream thaw for about 15 minutes. Pour vanilla ice cream into a bowl and stir until soft using the dough hooks. Pour onto the jam and smooth it down.

  5. 5

    Cut the sponge cake into a rectangle of about 11 x 25 cm and place it on the vanilla ice cream. Freeze for about 3 hours. Use the remaining sponge cake for other purposes.

  6. 6

    Select the strawberries and blueberries, wash and drain well. Clean and chop the strawberries. Turn out the ice-cream cake from the mould, place it on a plate, remove the baking paper and decorate the ice-cream cake with strawberries, raspberries and blueberries.

  7. 7

    Crumble cookies and spread them on top.

Nutrition Facts

280 kcal
49 g
7 g
4 g