Berry Icecream Cake

Finish off your meal with this divine berry ice-cream cake – just 3 ingredients and “voila”

Serving size: 6

Difficulty: Easy

Prep time: 10mins (plus 3hrs freezing)

Cook time: 0mins

Recipe Steps:

  1. Line the base of a 20cm round springform cake tin with non stick baking paper. Spray the sides of the tin lightly with oil spray.
  2. Cut the sponge roll into 1cm slices. Place slices over the base and sides of the tin, fitting together snugly. Set aside.
  3. Place the softened ice-cream in a large bowl and fold through the partial soft berries. Spoon the mixture into the cake tin on top of the sponge slices and smooth over the top. Cover and place in the freezer. Freeze for 3 hours or until firm.
  4. Remove the ice-cream cake from the freezer and allow to stand for a couple of minutes before removing from the springform tin. Slice and serve with fresh berries.


  • 350g IGA Baker’s Oven sponge roll
  • 500g vanilla ice-cream, slightly softened
  • 250g frozen mixed berries, partially thawed
  • fresh strawberries, to garnish


If you have trouble removing the cake from the tin, run a warm knife around the edge. The ice-cream cake can keep covered in plastic wrap and frozen for up to 2 weeks.

Quick Contact

Chris' IGA Carina
881 Old Cleveland Road Carina 4152

Ph: 07 3398 1634
Fax: 07 3398 1110