This summer fruits icebox cake uses the sweet flavour of strawberries and crunchy pistachios in a smooth ice cream mixture to create a showstopping dessert. Its vivid colours are so eye catching, and the taste will keep everyone coming back for more. All you need to do is stir together your ice creams, add the mix ins and toppings, assemble, and freeze. Take the icebox cake out of the freezer 15 minutes before serving so that it is easy to slice and ready for everyone to enjoy. This icebox cake is similar to a cheesecake, but taken to the next level. We have used a classic cheesecake base, but made a topping from a mixture of cream cheese and ice cream, as well as some pistachio nuts for that extra crunch, to make an easy but impressive freezable pud.
As well as being beautiful and impressive, this icebox cake can be prepared in advance and kept in the freezer, making your life much easier on the day.
We’ve tried a few different flavour combinations for these icebox cakes. Take a look at our Icebox Cake with Chocolate, Hazelnut and Salted Caramel and our Blueberry Swirl Icebox Cake for more inspiration.
HOW TO MAKE AN ICEBOX CAKE
Ingredients
for the base
- 150g digestive biscuits
- 75g butter
for the filling
- 250g coconut and lime ice cream, softened
- 50g cream cheese
- 50g toasted pistachios, chopped
- 250g strawberry sorbet
- 250g strawberry ice cream, softened
Method
- Simply whizz up the biscuits in a blender, mix in the butter then press into a 18-20cm pie tin, bringing the mixture up the sides.
- Leave in the fridge while you make the filling.
- Mix together the coconut ice cream, cream cheese and half the pistachios. Spoon onto the base and level with a spoon. Put into the freezer.
- Once it’s frozen, mix the strawberry sorbet and strawberry ice cream together.
- Put onto the coconut base. Scatter over the remaining pistachios. Put into the freezer. Take it out 15 mins before serving.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Queen Camilla's decadent 'last supper' with 'bitter chocolate ice cream' and multiple glasses of red wine sounds incredible
Queen Camilla's last supper selections are impressively indulgent
By Caitlin Elliott Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
Monty Don shares his strawberry plant advice to bring more 'vigour' to your summer crops
The gardening guru has revealed his trick for regenerative strawberry plants and the time to do it is now
By Emily Smith Published