HB Hazelbrook Farm Raspberry Ripple ice cream cake
Prep:
30 mins
Cook:
20 mins
Try something different with this amazing HB Hazelbrook Raspberry Ripple ice cream cake.
For the cake:
200g caster sugar
200g Stork
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
1 ltr HB Hazelbrook Farm Raspberry Ripple ice cream
Fresh berries, optional topping
Preheat the oven to 180°C / 350°F / Gas mark 4 and begin by making the sponge cake.
Grease two 20cm sandwich tins and line with greaseproof paper.
In a large bowl, beat all of the cake ingredients together until you have a smooth, soft batter.
Divide the mixture between the tins and smooth the surfaces with a spatula making sure to leave the middle slightly lower as they will rise in the middle. Bake for about 20 minutes until golden. Cool for 10 minutes before turning cakes onto a cooling rack and allowing them to cool fully.
Freeze a baking tray for 15 minutes. Remove the ice cream from the freezer and allow to soften for 5 minutes.
Meanwhile, line the bottom of the tray with cling film, leaving an overhang of about 15cm on each side. Place one of the cake layers on the lined tray and top with half of the HB Hazelbrook Farm Raspberry Ripple ice cream. The easiest way to do this is to dot the softened ice cream and smooth.
Top with another layer of cake and a final layer of the ice cream. Wrap completely and place in the freezer for 1-2 hours or until completely frozen.
Dot some fresh berries on top and serve.
Serves
12
Preparation Time
30 minutes
Cooking Time
20 minutes
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Each serving (excl. berries) contains:
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Energy
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Fat
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Saturates
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Sugars
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Salt
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1364kJ/ 327kcal
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16.3g
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5.6g
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27.0g
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0.6g
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16%*
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23%*
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28%*
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30%*
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10%*
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*% of Reference Intake of an average adult (8400kJ/2000kcal)
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