Quick & easy DESSERTS
Mixed berry ice cream cake
This frozen fancy is the ideal sweet treat. Make life easier for yourself by using ready-made Madeira sponge.
SERVES 10 PREP 20min, plus freezing time COOK about 20min
• 125g (4oz) unsalted butter, softened, plus extra for greasing
• 125g (4oz) caster sugar
• 2 medium eggs, lightly beaten
• 125g (4oz) self-raising flour
• 1-2tbsp milk
• 1 litre carton vanilla ice cream (left out to soften slightly)
• 150g (5oz) blueberries
• 175g (6oz) raspberries
• Icing sugar, to dust
• Fruit coulis, optional, to serve
1 Preheat oven to 190°C (170°C fan) mark 5. Grease a 25.5cm x 18cm (10in x 7in) shallow tin and line with baking parchment. Put butter and sugar in a medium bowl and beat with an electric hand whisk for about 5min, until creamy. Add a little egg at time, beating after each addition.
2 Fold in flour until combined and beat in milk until mixture reaches a dropping consistency. Spoon into the tin. Bake for 15-20min, or until it bounces back to touch. Remove; leave for 10min before turning out on to a wire rack to cool completely.
3 Line a 900g (2lb) loaf tin with clingfilm so that it hangs over the edges. To assemble, slice sponge in half and place one half in the base of the loaf tin (trim brown edges of sponge for a neater appearance). Spoon in half of softened ice cream and spread to cover sponge. Tip in the fruit to cover, then remaining ice cream, and spread flat. Top with remaining sponge, use clingfilm to cover and press a little to flatten.
4 Put in freezer until ice cream is frozen. When ready to serve, turn out and slice into small portions. Leave sponge and fruit to defrost a little before dusting with icing sugar. Serve with fruit coulis, if you like.
PER SERVING: CALS 321; FAT 19g; SAT FAT 11g; CARBS 32g