The-night-before frozen Christmas ice-cream cake

This night-before frozen Christmas ice-cream cake is quick and delicious, and will have your guests coming back for more!

  • 20 mins preparation
  • Serves 8
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The-night-before frozen Christmas ice-cream cake
  • 800 gram square dark fruit cake
  • 550 gram frozen mixed berries
  • 1 litre good-quality vanilla bean ice-cream
  • 2 tablespoon brandy or rum
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon finely grated mandarin or orange rind
  • 1/4 cup (40g) dry-roasted almonds, chopped coarsely
  • 10 vanilla flavour mini meringue drops


The-night-before frozen Christmas ice-cream cake
  • 1
    Grease a 20cm springform pan; line base and side with baking paper, extending paper 3cm beyond rim.
  • 2
    Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Using remaining slices, trim them to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.
  • 3
    Remove ½ cup frozen red berries, cut any strawberries in half. Press strawberries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.
  • 4
    Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the pan; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.
  • 5
    To serve, transfer cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process.


The cake can be made up to three days ahead.