Sweets for Santa Blog Hop
 
 
A simple but gorgeous cake filled with Summer flavours
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 8
Ingredients
  • 1.5 litre vanilla ice cream
  • 1 packet Ginger nut or Ginger biscuits
  • 50 grams butter
  • 200 grams frozen raspberries
  • 6 ripe figs, or 1 jar figs, cut into eights
  • 8 pistachios
Instructions
  1. Leave ice cream to soften on the kitchen counter for 10-15 minutes until it's easy to mix.
  2. Meanwhile, put biscuits into a strong plastic bag and crush with a mallet or rolling pin until fine rubble. The finer the better.
  3. Spray a Springform pan with cooking/baking spray.
  4. Melt butter in microwave and then combine with biscuit crumbs in a bowl and mix thoroughly.
  5. Press firmly into bottom of cake tin, using an offset spatula to get it nice and even.
  6. In a large bowl, mix ice cream, 150 grams frozen raspberries and figs until well combined.
  7. Pour onto biscuit base and then use an offset spatula to make the surface smooth and even.
  8. Use the last 50 grams of raspberries to decorate the top, rubbing the frozen berries between your fingers and scattering over randomly.
  9. Freeze for at least three hours or overnight.
  10. To serve, remove from freezer and stand in the sink that you have half-filled with water (making sure water will not go over cake pan top, naturally)
  11. Leave for a minute and then remove from cake pan.
  12. Place on cake stand and garnish with pistachios.
Recipe by The Hungry Australian at https://hungryaustralian.com/2012/12/fig-raspberry-ginger-ice-cream-cake/