Ingredients (12)
- 500ml Bulla Strawberries & Cream ice-cream, softened
- 1/4 cup (80g) raspberry jam
- 500ml vanilla ice-cream, softened
- 500ml Connoisseur Matcha Green Tea or Bulla Creamy Classics Mint Choc Chip ice- cream, softened
- 500ml Weis Summer Berries Sorbet, softened
- 450g pkt Coles Bakery Make at Home Unfilled Rectangular Sponge cake
- Frangelico liqueur (optional), to brush
- Mini meringues (optional), to decorate
- Thinly sliced mango, to decorate
- Raspberries, to decorate
- Honeydew melon stars, to decorate
- Mint leaves, to decorate
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-cream. Smooth 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 lightly press 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. Decorate with the meringues, mango, raspberries, melon stars and mint. Serve immediately.