Ice Cream cake
Cake and ice cream, our two favourite things!
It all began when Dawn ran out of cream for her daughter’s birthday cake twenty-something years ago … spreading ice cream between the layers seemed like the perfect solution! Now here we are, decades later and it wouldn’t be a celebration on the farm without a slice of ice cream cake (or two!)
We’d recommend using Vanilla Clotted Cream Ice Cream with added fresh British soft fruits for a great dessert that all the family will love (no matter the time of year!) But why not switch up your chocolate brownie tray bake instead?
Marshfield Farm Top Tip
Use a hot knife to cut around your cake to ease it out of loaf tin and to cut the sides of cake to create a professional finishing touch.
Step 1
Slice your cake into three sections and place the bottom layer of your cake on a large piece of foil or in a loaf tin of equal size.
Step 2
Sprinkle half the raspberries over your cake slice.
Step 3
Take a warm scoop to your ice cream and spread evenly across the cake layer. Top this layer with your second slice and repeat with the remaining raspberries and ice cream.
Step 4
Drizzle glacier icing onto the top layer of the cake.
Step 5
Wrap your complete ice cream cake with foil and freeze for at least 4 hours but best left overnight.
Last step!
Remove the cake from your freezer about 10 minutes before serving, turn out the cake from the tin and slice with a hot knife.