Festive Fruitcake Ice Cream
This is a perfect Christmas dessert, great as an alternative to fruitcake on Christmas day when it seems a bit much after a big meal. Or an excellent way to use your leftover fruitcake, freeze and taste that Christmas flavour throughout the summer.
Serves 8 - 10
75 g glacé cherries, chopped
50 - 75 ml raisins or sultanas
100 ml liqueur of your choice or berry juice
1 litre good quality vanilla ice cream
1 cup fruitcake, roughly crumbled
50 g pecan nuts, roughly chopped
5 ml mixed spice or ground cinnamon
- Place cherries and raisins in a bowl and cover with liqueur or berry juice. Leave to soak for a few hours or overnight.
- Remove ice cream from freezer and leave to soften slightly.
- Meanwhile, mix the crumbled fruitcake with the pecan nuts, mixed spice and fruit mixture.
- Quickly mix the fruitcake with softened ice cream and spoon into an AMC 20 cm Baking Tin. Cover with cling wrap and freeze until hard.
- Remove from freezer just before serving. Decorate with any additional cherries or nuts and slice with a warm knife to serve.
Tips & variations:
- Don’t allow the ice cream to soften too much or defrost as this will create ice crystals when refreezing. It just needs to be soft enough to scoop.
- Add candied peel with the cherries and raisins if preferred.
- For a layered ice cram cake; don't mix the fruitcake mixture through the ice cream in step 4. Instead line your AMC Baking Tin with cling wrap, using enough to hang over the sides. Then scoop a layer of ice cream onto the cling wrap and follow with a layer of cake mixture. Continue until you have two layers of cake and three layers of ice cream in total. Freeze till solid. Before serving, remove from freezer and use cling wrap to lift out and place on plate. Slice with a warm knife to serve.