Christmas Cake Ice Cream


  • 300g Christmas cake
  • 2 Tbsp of liqueur or orange juice
  • 2-litre tub of French vanilla ice cream


Line a metal loaf tin with sufficient cling film to completely line the tin and fold over the top. Remove ice cream from freezer and allow to soften but not liquefy.

In a large bowl crumble the cake and sprinkle with the liqueur or juice, turn the ice cream into the bowl and gently fold the cake through the ice cream. Pour the mixture into the prepared tin and tap on the bench to fill corners. Fold excess cling film over the top and return to the freezer to re freeze.

To serve - turn out of tin, remove cling film and slice into thick slices; serve with fresh berries, berry coulis or crème anglaise.