Vanilla and Boysenberry Ice Cream Cake Recipe

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Vanilla and Boysenberry Ice Cream Cake
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Ingredients:

Directions:

  1. Spread half the vanilla ice cream into the base of 23cm loose bottom cake tin.
  2. Place in the freezer.
  3. Place the remaining ice cream back into the freezer.
  4. Whip the cream and icing sugar together until very thick.
  5. Fold in the Boysenberries and chocolate chips.
  6. Spread the boysenberries cream over the base of the ice cream in the cake tin.
  7. Return to the freezer for two hours.
  8. Spread the remaining tip top vanilla ice cream over the boysenberry cream and return to the freezer for at least six hours and preferable overnight.
  9. To serve warm a cloth and run around the outside of the cake tin.
  10. Remove the sides of the cake tin and place the ice cream cake onto a serving plate.
  11. Dust with cocoa and cut into wedges to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.21 Kcal (775 kJ)
Calories from fat 69.4 Kcal
% Daily Value*
Total Fat 7.71g 12%
Cholesterol 14.23mg 5%
Sodium 85.96mg 4%
Potassium 145.43mg 3%
Total Carbs 27.42g 9%
Sugars 4.88g 20%
Dietary Fiber 1.58g 6%
Protein 2.88g 6%
Vitamin C 2.9mg 5%
Iron 0.5mg 3%
Calcium 59.9mg 6%
Amount Per 100 g
Calories 184.44 Kcal (772 kJ)
Calories from fat 69.12 Kcal
% Daily Value*
Total Fat 7.68g 12%
Cholesterol 14.17mg 5%
Sodium 85.6mg 4%
Potassium 144.83mg 3%
Total Carbs 27.31g 9%
Sugars 4.86g 20%
Dietary Fiber 1.57g 6%
Protein 2.87g 6%
Vitamin C 2.9mg 5%
Iron 0.5mg 3%
Calcium 59.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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