For an easy dessert, check our Cherry-coconut ice-cream cake recipe. With a gingerbread biscuit base and sweet toppings, this tasty treat will bring the wow factor to your next dinner party. Plus, it takes only 25 minutes to prepare!
- Serves10
- Prep time25 minutes, + 6 1/4 hours freezing time
Ingredients
- 210g gingerbread biscuits, broken
- 100g butter, melted
- 1L Blue Ribbon Classic Vanilla Ice Cream, softened
- ⅓ cup (70g) cherries, pitted, chopped
- ¼ cup (40g) dried cranberries, chopped
- ½ cup (40g) shredded coconut, toasted
- ½ cup (160g) cherry jam
- 300ml double cream
- 10 mini meringues
- Chocolate fudge topping, to serve
- Pitted cherries, extra, to serve
- Toasted shredded coconut, extra, to serve
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Method
Step 1
Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Process biscuit in a food processor until coarse crumbs form. Add butter and process until well combined. Spoon into the prepared pan. Press firmly into the base. Place in the freezer for 15 mins or until firm.Step 2
Place the Blue Ribbon Classic Vanilla Ice Cream in a bowl. Add the cherry, cranberry and coconut and fold until just combined. Spoon over the jam and gently swirl to marble. Spoon the ice cream mixture over the biscuit base in the pan and smooth the surface. Freeze for 6 hours or until firm.
Step 3
Whisk the cream in a bowl until soft peaks form. Transfer the cake to a serving plate. Top with whipped cream and meringues. Drizzle with chocolate topping. Decorate with extra cherries and coconut. Serve immediately.
Cherry-coconut ice-cream cake
- Serves10
- Prep time25 minutes, + 6 1/4 hours freezing time
Ingredients
- 210g gingerbread biscuits, broken
- 100g butter, melted
- 1L Blue Ribbon Classic Vanilla Ice Cream, softened
- ⅓ cup (70g) cherries, pitted, chopped
- ¼ cup (40g) dried cranberries, chopped
- ½ cup (40g) shredded coconut, toasted
- ½ cup (160g) cherry jam
- 300ml double cream
- 10 mini meringues
- Chocolate fudge topping, to serve
- Pitted cherries, extra, to serve
- Toasted shredded coconut, extra, to serve
Description
For an easy dessert, check our Cherry-coconut ice-cream cake recipe. With a gingerbread biscuit base and sweet toppings, this tasty treat will bring the wow factor to your next dinner party. Plus, it takes only 25 minutes to prepare!
Method
Step 1
Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Process biscuit in a food processor until coarse crumbs form. Add butter and process until well combined. Spoon into the prepared pan. Press firmly into the base. Place in the freezer for 15 mins or until firm.Step 2
Place the Blue Ribbon Classic Vanilla Ice Cream in a bowl. Add the cherry, cranberry and coconut and fold until just combined. Spoon over the jam and gently swirl to marble. Spoon the ice cream mixture over the biscuit base in the pan and smooth the surface. Freeze for 6 hours or until firm.
Step 3
Whisk the cream in a bowl until soft peaks form. Transfer the cake to a serving plate. Top with whipped cream and meringues. Drizzle with chocolate topping. Decorate with extra cherries and coconut. Serve immediately.