Baked by Iris

Ingredients

For the Ice Cream:

• 500g Frozen or Fresh Mixed Berries
• 3-5 tbs Strawberry Jam
• 600ml Thickened Cream
• 4 tbs Caster Sugar
• 2 tsp Vanilla Extract
• 150g Meringue Kisses

For the Topping:

• White Chocolate, melted
• Sprinkles
• Extra Meringue Kisses

Instructions

1. Place your loaf tin in the freezer for 30 minutes.
2. Prepare your berry mixture. If using fresh berries, wash thoroughly and chop in small pieces (quarters or halves – you may leave the blueberries whole). If using frozen berries, chop them into smaller pieces (you can thaw them slightly to make the process easier).
3. Place the berries in a bowl and add the strawberry jam (you want the berries lightly covered but not swimming in the jam) – mix well.
4. Cut your meringue kisses in halves – make sure you reserve 5-6 for decoration.
5. Remove your loaf tin from the freezer and line it with cling film, making sure it’s over-hanging on the sides. Drop some of the berry mixture at the bottom of the pan so it creates an even layer.
6. In a separate large bowl, whip the thickened cream, caster sugar and vanilla extract to just before soft peaks. Add in your remaining berry mixture and broken meringues.
7. Pour in the loaf tin and smooth the top so it is an even base. Place in freezer for 3 hours minimum or overnight.
8. The day after, take the ice cream cake out of the loaf tin. To do so, you may run the edges of the tin under the hot water tap to loosen up the cake. Then, turn onto your serving plate.
9. To decorate, melt some white chocolate and drizzle on top of the cake. Add in sprinkles (you will need to work fast as the chocolate will set quickly). Decorate with leftover meringue kisses (use white chocolate as a glue to stick on top of the cake).
10. Leave in freezer until you’re ready to eat. You may leave the cake out for 5 minutes to soften a little before serving. Enjoy! :)