Blackberry, Vanilla & Cookie Ice-Cream Cake

6 Ingredients

2tablespoons caster sugar
375grams blackberries
12 Woolworths triple-choc cookies, broken
110grams Woolworths hard set chocolate
1L Connoisseur Classic Vanilla Gourmet Ice Cream, softened
1L Connoisseur Barossa Valley Merlot Blackberry & Cookie Ice Cream, softened

Description

Use ice-cream, triple-choc cookies and sweet berries to create this show-stopping ice-cream cake recipe. It's the perfect make-ahead dessert.

Method

Step 1 of 4

Grease a 22cm springform pan. Line base and side with baking paper. Place sugar, blackberries and 2 tbs water in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until berries are glossy and sugar has dissolved. Set aside to cool completely.

Step 2 of 4

Meanwhile, place cookies in a food processor and blitz until fine crumbs form. Place crumbs and hard set chocolate in a medium bowl and mix until combined. Place into base of pan and, using back of a spoon, press into an even layer. Freeze for 1 hour or until firm.

Step 3 of 4

Spoon vanilla ice-cream over cookie base and, using back of a spoon, level surface. Freeze for 1 hour or until slightly firm. Scatter over two-thirds of the drained blackberries and freeze for 2 hours or until firm.

Step 4 of 4

Spoon blackberry ice-cream over blackberries and, using back of a spoon, level surface. Freeze for 4 hours or until firm. Transfer cake to a plate or board. Serve topped with remaining drained blackberries.