Christmas Ice Cream Sponge Cake

This evening I was honoured to be involved in a night full of Christmas food, fashion and fabulous ideas at @northadelaidevillage with the amazing ladies from @_adelady ❤️ I made a Christmas Ice Cream Sponge Cake that was enjoyed by many. If you are looking for something quick, easy, delicious and impressive for your Christmas table then give this dessert a go! Recipe details below:

Christmas Ice Cream Sponge Cake 

Ingredients:

1 packet of unfilled sponge (2 rectangle pieces) 
2.5 cups vanilla ice cream 
2.5 cups mint choc chip ice cream 
2 cups frozen raspberries 
600 mls thickened cream
2 tablespoons icing sugar 
1 can of peaches (400 grams)
1 tin passion fruit pulp 
Silver cachous
Strawberries
Fresh blueberries 
Fresh mint 

Method:

Remove both ice creams and the frozen raspberries from the freezer and allow to soften at room temperature for approximately 20 minutes.
Meanwhile, prepare a loaf baking tin by spraying with cooking oil and lining with cling film leaving a 10cm hangover on each side. 
Using your loaf tin as a guide, cut the sponges into rectangle slabs to fit your loaf tin horizontally and set aside. 
In a large bowl add in the frozen raspberries and vanilla ice cream. Fold the raspberries into the ice cream to create a swirl effect and set aside. 
Seperate the peach syrup from the peaches and set the peaches aside for assembly. Using a pastry brush, coat both sides of the sponges with the peach syrup and set aside for assembly. 

Pour the vanilla/raspberry ice cream mixture into the base of the loaf tin using a spoon or offset spatula to level the mix. Follow this with one layer of sponge cake, pressing down gently to ensure a level surface. 
Repeat this process with the mint choc chip ice cream and the remaining layer of sponge cake. Your top layer of sponge may be taller than the loaf tin itself. 
Wrap the top of the loaf with the overhang of the cling film and freeze for a minimum of 4 hours or until set.
Before serving: beat the thickened cream a s icing sugar until medium peaks form. 
Dress with a fluffy layer of cream and decorate with peaches, strawberries, blueberries, mint and cachous.

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