Berry Ice-Cream Cake with Pecan Crust and Blueberry Sauce

Berry Ice-Cream Cake with Pecan Crust and Blueberry Sauce


2 people made this

Great on a hot summer day.

investiie Victoria, Australia

Serves: 8 

  • For the base
  • 70g butter, cold
  • 65g brown sugar
  • 125g flour
  • 50g pecans, finely chopped
  • Ice-cream cake
  • 2 L vanilla ice-cream
  • 150g frozen blueberries
  • 150g frozen raspberries
  • Blueberry Sauce
  • 100g frozen blueberries
  • 20g sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cornflour

Preparation:15min  ›  Cook:20min  ›  Extra time:6hours25min  ›  Ready in:7hours 

  1. For the base: Preheat oven to 180C. Grease or line 23cm springform pan.
  2. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Press mixture into pan and bake for 20 minutes.
  3. Cool completely before assembling.
  4. Assembling the ice-creams: Remove 1 L ice-cream from the freezer and let it soften, but do not allow to melt. Spoon into a large bowl.
  5. Add frozen blueberries, using a large metal spoon, gently folding the mixture, crushing the berries a bit, until all ingredients are well-combined. Spoon ice-cream mixture on top of the crust.
  6. Cover and return to freezer for 30 minutes to firm up the first layer, then repeat steps 1 and 2 for the remaining 1 L ice-cream and raspberries. Cover and freeze for 4-6 hours before serving.
  7. For the sauce: Combine all ingredients in a small saucepan. Stir over medium heat until cornflour dissolves. Cook until thickened, stirring occasionally, for 3-4 minutes. Let cool, then cover and refrigerate.

Editor's note

This recipe was edited by staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks

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