NO BAKE ICE CREAM CAKE

INGREDIENTS

• 500ml (Strawberries & Cream) ice-cream, softened

• 1/4 cup (80g) raspberry jam

• 500ml vanilla ice-cream, softened

• 500ml Matcha Green Tea or Classics Mint

• Choc Chip ice-cream, softened

• 500ml Summer Berries Sorbet, softened

• 450g pkt Bakery Make at Home Unfilled Rectangular Sponge cake

• Frangelico liqueur (optional), to brush

METHOD

Step 1

Line a 10cm x 25cm loaf pan with plastic wrap, allowing sides to overhang. Spoon the strawberry ice-cream into the base and smooth the surface. Place in the freezer for 30 mins or until firm.

Step 2

Spread the jam evenly over the strawberry ice-cream. Top with vanilla ice-cream. Smooth the surface. Place in the freezer for 30 mins or until firm.

Step 3

Spoon green tea or mint choc chip ice-cream over the vanilla ice-creamSmooth. the surface. Return to freezer for a further 30 mins or until firm.

Step 4

Spoon sorbet over the green tea or mint choc chip ice-cream layer. Smooth the surface. Trim cake to a 12cm x 30cm rectangle. Brush with Frangelico, if desired. Place over the sorbet and lightlypress to secure. Cover with foil and place in the freezer for 6 hours or until firm.

Step 5

Turn the cake onto a serving plate and serve immediately.