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Ice Cream cake
Cake and ice cream, our two favourite things!
It all began when Dawn ran out of cream for her daughter’s birthday cake twenty-something years ago … spreading ice cream between the layers seemed like the perfect solution! Now here we are, decades later and it wouldn’t be a celebration on the farm without a slice of ice cream cake (or two!)
We’d recommend using Vanilla Clotted Cream Ice Cream with added fresh British soft fruits for a great dessert that all the family will love (no matter the time of year!) But why not switch up your chocolate brownie tray bake instead?
Marshfield Farm Top Tip
Use a hot knife to cut around your cake to ease it out of loaf tin and to cut the sides of cake to create a professional finishing touch.
Slice your cake into three sections and place the bottom layer of your cake on a large piece of foil or in a loaf tin of equal size.
Sprinkle half the raspberries over your cake slice.
Take a warm scoop to your ice cream and spread evenly across the cake layer. Top this layer with your second slice and repeat with the remaining raspberries and ice cream.
Drizzle glacier icing onto the top layer of the cake.
Wrap your complete ice cream cake with foil and freeze for at least 4 hours but best left overnight.
Remove the cake from your freezer about 10 minutes before serving, turn out the cake from the tin and slice with a hot knife.
Now why not try...
Our Rhubarb & Custard Crumble! Fresh out of the oven, this crunchy and sweet crumble recipe is the perfect winter warmer.