TOP TIP
Make ice−cream up to
2 weeks ahead. Wrap in
layers of plastic wrap,
then a layer of foil.
CHOCOLATE ICE-CREAM
CAKE WITH BERRIES
PREP TIME 30 MINS (+ REFRIGERATION
& FREEZING) SERVES 8
300g chocolate wheatmeal biscuits
75g butter, melted
2 litres good−quality chocolate
ice−cream, softened
410g jar fruit mince
2 tablespoons Grand Marnier
500g fresh mixed berries, to serve
1 Line the base and side of a 22cm
springform pan.
2 Using a food processor, crush the
biscuits until fine. Add butter; pulse
until combined. Press the biscuit
mixture over the base of the prepared
pan. Refrigerate until firm.
3 Combine the ice−cream, fruit
mince and liqueur in a large bowl;
mix well. Spoon ice−cream mixture
over the biscuit base. Cover and freeze
for 6 hours or until firm.
4 Serve topped with
fresh berries.Christmas Alfresco
50