VANILLA & BOYSENBERRY ICE-CREAM CAKE

Ingredient
  • 2 litres Vanilla Ice-cream
  • 300 ml cream
  • 1/4 cup icing sugar
  • 430 gram can Boysenberries in Syrup well drained
  • 1/2 cup chocolate chips
  • 2 tablespoons cocoa for dusting

Method
Spread half the ice-cream into the base of a 23 cm loose bottom cake tin. Place in the freezer. Place the remaining ice-cream back into the freezer. Whip the cream and icing sugar together until very thick. Fold in the boysenberries and chocolate chips. Spread the remaining ice-cream over the base of the ice-cream in the cake tin. Return to the freezer for at least six hours or preferably overnight. To serve, warm a cloth and run around the outside of the cake tin. Remove the sides of the cake tin and place the ice-cream cake onto a serving plate. Dust with cocoa and cut into wedges to serve.