Ice Cream Cake

Ice Cream Cake

Posted by Kim McCosker on

Ice Cream Cake

Serves 8 serves


  • 300 grams Anzac biscuits
  • 80 grams unsalted butter melted
  • 1 litre creamy Vanilla Ice Cream softened
  • 200g jar lemon curd
  • Seasonal berries to serve optional


  • Place the biscuits in a food processor. Process until fine crumbs. Add melted butter and mix to combine.
  • Using your fingertips, press the biscuit mixture over the base of a paper lined 20cm cake tin (with a removable bottom).
  • Freeze for 15 minutes or until firm.
  • Pour the softened ice cream into a large bowl and add the lemon curd. Beat with electric beaters until nice and smooth.
  • Pour over the biscuit base.
  • Cover with cling wrap and transfer carefully to the freezer. Freeze overnight.
  • Remove from freezer 5 minutes before serving. Top with fresh seasonal summer berries to serve.

Recipe Video

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