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Berry Ice-Cream Cake

Try this simple yet imrpessive dessert at your next dinner party. Brought to you by Coles.


  • 2L vanilla ice-cream

  • 200g pkt Coles Brand Honeycomb Whirlz biscuits

  • 250g fresh strawberries, washed and hulled

  • fresh raspberries and extra fresh strawberries, to serve


  • 1.

    Line base and side of a 20cm round cake tin with plastic wrap. Spoon half the ice-cream into a large bowl and allow to soften slightly. Place honeycomb biscuits in a plastic bag and gently hit with a rolling pin to break into small pieces. Mix crushed biscuits into softened ice-cream. Spoon into cake tin and smooth

  • 2.

    The surface. Freeze for 3 hrs, or until firm.

  • 3.

    Chop strawberries then lightly crush witha fork. Soften remaining ice-cream in a large bowl and roughly mix togetherwith strawberries. Spread over honeycomb biscuit ice-cream and smooth the surface with the back of a spoon. Cover with plastic wrap and freeze for 3 hrs (or overnight), or until firm.

  • 4.

    To serve, hold plastic wrap and lift frozen mixture from tin. Invert onto a serving plate. Peel away plastic wrap, and top with raspberries and extra strawberries. Cut into wedges to serve.

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