Berry Ice-Cream Cake with Pecan Crust and Blueberry Sauce

    7 hours

    Great on a hot summer day.

    Victoria, Australia
    2 people made this

    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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