An Ice Cream Cake is possibly one of the most simple desserts you’ll ever make. But pull it off well and it’ll also be among the most beautiful and delicious – especially on a warm day.
So when it came to preparing a dessert for my 8 guests on Christmas Eve, it was a no-brainer. With gorgeously green pistachio ice cream, chocolate swiss roll from my local bakery, cream, and tons of berries, my chocolate and pistachio ice cream cake came together so effortlessly.
If you’re looking for a last minute impressive dessert for your Christmas celebrations this year, look no further! I’m yet to find someone who’ll turn ice cream cake down on any given day – come rain or shine.
SERVES 8 – 10
2 chocolate swiss rolls sliced thickly
2 litres softened Extremely Creamy Pistachio ice cream from Woolies (You could use any ice cream really!)
Handful fresh raspberries
2 cups frozen berries of your choice (I used cranberries)
1 cup water
1 cup sugar
Handful white chocolate dipped cherries
1 cup cream whipped
Line a large round bowl with cling wrap and then line the cling wrap with the swiss roll ensuring that the slices are compactly placed.
Pour the softened ice cream into the the bowl, over the swiss roll.
Drop a few raspberries into the ice cream, pushing them down so that they don’t all freeze at the bottom of the cake.
Cover the bowl with cling wrap and place it in the freezer for approximately 2 – 4 hours to harden.
Meanwhile, place your frozen berries, water, and sugar into a pot and simmer until thickened. Leave to cool.
Use any extra time to dip cherries in chocolate, and whip cream.
When you’re ready to serve, remove the ice cream cake from the fridge, and allow to soften for a few minutes.
If necessary, place the bowl in some warm water so that the cake comes out easily from the bowl.
Top cake with berry compote, cream, and cherries.
NOTE: You can make the ice cream cake a day or two in advance and prep everything else on the day of serving 🙂