Ice Cream Cake
Serves 8 serves
Ingredients
- 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
Instructions
- 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.