Work some magic with your freezer to make this stunning frozen ice-cream dessert cake.
Ingredients
- 250g packet butternut snap biscuits
- 25g butter, melted
- 2 x 2 litres Blue Ribbon vanilla ice-cream, softened
- 100g packet vanilla mini meringues, roughly crushed
- 2 x 280g jars lemon butter
- Extra meringues, to decorate
- Silver cachous, to decorate
- Icing sugar mixture, for dusting
Method
- Step 1Grease a 6cm-deep, 20cm round (base) springform pan. Line base and side with baking paper, extending paper 3cm above edge of pan.
- Step 2Process biscuits until mixture resembles fine breadcrumbs. Transfer 3/4 cup crumbs to a bowl. Reserve remaining crumbs. Add butter to bowl. Stir well to combine. Press mixture over base of prepared pan. Freeze for 10 minutes.
- Step 3Meanwhile, place half the ice-cream in a large bowl. Add meringues and half the lemon butter. Stir until just combined. Spoon mixture over prepared base. Spread top with a spatula to level. Sprinkle reserved biscuit crumbs over ice-cream, pressing into ice-cream to secure. Cover with plastic wrap, then foil. Freeze overnight.
- Step 4Place remaining ice-cream in a bowl. Add remaining lemon butter. Stir until just combined. Return ice-cream to container or place in a freezable container. Cover surface with plastic wrap. Freeze overnight.
- Step 5Just before serving, stand ice-cream cake at room temperature for 5 minutes. Remove from pan and transfer to a plate. Scoop remaining ice-cream and arrange on top of cake (see tip). Serve cake decorated with extra meringues and silver cachous. Dust with icing sugar.
- High protein
- Low sodium
- Vegetarian
Nutrition
1640 kj
Energy
20g
Fat Total
13g
Saturated Fat
1g
Fibre
6g
Protein
74mg
Cholesterol
130.4mg
Sodium
41g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You can prepare ice-cream scoops ahead of time and freeze on a tray.
Allow overnight freezing time.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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