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Quick fruit and nut ice cream cake


Serves: 10-12
timePrep time: 25 mins
timeTotal time:
Quick fruit and nut ice cream cake
Recipe photograph by Kris Kirkham

Quick fruit and nut ice cream cake

A showstopper cake that requires absolutely no baking? This impressive ice cream cake is a masterstroke of simplicity! Sweet Italian panettone makes a brilliant substitute for sponge: just fill it with festive flavours. We swirled cherries and chocolate through the ice cream to give a Black Forest feel, but you can alter the fruit and nut mix with whatever you fancy

Serves: 10-12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
454Kcal
Fat
22gr
Saturates
11gr
Carbs
56gr
Sugars
49gr
Fibre
2gr
Protein
8gr
Salt
0.3gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 2 x 480g tubs Taste the Difference vanilla ice cream
  • about 400g panettone
  • 50g pistachio kernels, chopped
  • 100g dark chocolate, chopped
  • 100g marzipan, cut into 1cm chunks
  • 150g morello cherry compote, from a 400g jar
To serve, optional
  • the rest of the jar of morello cherry compote
  • pistachio kernels
  • chocolate shavings

Step by step

Get ahead
Prep and store in the freezer for up to 1 month. If you have leftovers, re-freeze as soon as possible (but don’t freeze again if the ice cream has melted too much).
  1. Transfer the tubs of ice cream to the fridge for about 30 minutes to soften slightly, before preparing the cake.
  2. Cut the panettone into 2cm-thick slices and then into fingers. Line the base and sides of a deep 20cm diameter springform tin with baking paper and arrange about half of the panettone fingers in the base, trimming to fit and making sure there are no gaps.
  3. Scoop the softened ice cream into a bowl. Gently fold through the chopped pistachios, chocolate and marzipan, until well combined. Next, dot over blobs of the compote and ripple through the ice cream. Pile this on top the panettone base and spread out with the back of a spoon into a smooth, even layer. Top with the rest of the panettone, cover and freeze for at least 2 hours.
  4. To serve, remove from the freezer and turn out onto a plate, removing the lining paper. Leave to soften slightly for about 10 minutes before slicing into wedges.
  5. Loosen the rest of the morello cherry compote (if using) with a little water, to give a saucy consistency. Serve alongside the cake, and scatter with extra pistachios and chocolate shavings.

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