Quick and Easy Ice-cream Cake
Preparation time
Cooking time
Total time
This recipe uses a couple of niche ingredients, like flavoured sugar and a special ice cream. It can easily be adapted to use more conventional ingredients.
Recipe type: Desert
Serves: 6-8
  • 200 grams Walkers shortbread (or similar)
  • 4 tbs rapeseed oil
  • 2 tbs geranium sugar (optional)
  • 2 tbs water
  • ½ tub blackberry IceD&light
  • ½ tub raspberry IceD&light
  • (Or substitute your 550 ml of your favourite flavour soft-serve ice cream.)
  • 200 grams of seasonal fruits. (Optional)
  • Unless the cake will be eaten in one sitting, chose fruits and berries that freeze well. Frozen forest fruits, for example. I used frozen raspberry.
  1. Crush the shortbread (or blitz in a food processor) until the crumbs are a bit like breadcrumbs.
  2. Add oil, sugar and water, and mix.
  3. Pour the mixture into a lined (or easy-release) round cake tin and press down firmly.
  4. Put in the freezer for at least 30 minutes to help the base harden.
  5. Spoon on IceD&light, with a table spoon, and smooth out over the base.
  6. You can use more than one flavour, or use all one flavour. Because I had the geranium infused sugar, I used blackcurrant and raspberry which works well with the other flavour.
  7. Freeze for another 30 minutes before serving.
  8. Just before serving, decorate with your chosen fruit.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/11/22/use-whats-at-hand-quick-and-easy-ice-cream-cake/