Berry Ice Cream Cake

Berry Ice Cream Cake is always a treat for a special occasion.






  • 2 punnets fresh berries, for garnish
  • 500 g frozen mixed berries
  • 125 g Huletts Castor Sugar
  • 2-3 ℓ vanilla ice cream
  • Fresh flowers, for garnish


  1. Place 1 punnet of fresh berries in the freezer to use later as garnish.
  2. Heat the frozen mixed berries and castor sugar in a saucepan, over a medium heat, and simmer for about 10 minutes or until the sugar has dissolved and the berries and sugar come together to form a compote.
  3. Set aside to cool.
  4. Line a 23 cm cake tin with two layers of cling wrap, making sure that you leave a generous overhang.
  5. Leave the ice cream out of the freezer for about 15 minutes. Once it has softened, evenly spread half of the ice cream over the bottom of the lined cake tin.
  6. Spread the cold berry compote over the ice cream.
  7. Place the cake tin in the freezer for an hour to set.
  8. Evenly spread the remaining ice cream over the layer of berry compote. Wrap the cling wrap over the top of the cake.
  9. Place the cake tin back in the freezer overnight or until well set.
  10. Remove the punnet of frozen berries and cake tin from the freezer.
  11. Peel the cling wrap off the top of the cake.
  12. Place a serving plate, upside down, on top of the cake tin and turn over so that the cake tin now sits upside down on the plate.
  13. Leave the cake tin on the plate for about 5 minutes. This will allow the cake to come out of the tin more easily. Alternatively, rub the sides of the tin with your hands or heat with a blowtorch if you have one.
  14. The cake should slide neatly out of the tin and onto the plate.
  15. Peel off the cling wrap.
  16. Place the frozen and fresh berries and the fresh flowers decoratively on the cake.
  17. Slice with a hot knife to make it easier to cut and serve.

Top tips

Don’t be vanilla

Split a vanilla bean in half and sink in a jar full of sugar. Let it sit for a week for delicious vanilla-perfumed sugar. Perfect for baking, great in coffee or tea, or sprinkled over oats.

Freeze fruit the right way…

Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.


There are no reviews yet. Be the first one to write one.

Leave a review

Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g