Berry Ice-cream Cake - Brunch Folks

Prep Time: 1 hour

Freezing Time: 5 hours

Total Time: 6 hours

½ cup (65-75g) raspberries and blueberries, fresh

Line an 8-inch (20 cm) loaf pan with parchment paper, allowing the paper to hang over the sides (a necessary thing to do as to pull out the prepared ice-cream cake out of the pan).

Create a raspberry reduction on the stovetop. Add to a saucepan, 65 g of raspberries, 2 to 4 tablespoons of sugar (depending on the tartness of the berries), and around 2 tablespoons of water. Cook them until they’re thick and jammy. The process will evaporate the moisture content of the berries and will prevent the crunchy-icy feeling in the ice-cream. However, you can always skip the reduction process and skip to step 2 with the fresh/frozen berries if you are not averse to the ice pop crunch.
Now, add the raspberry reduction and half of the lemon zest (balances out the sweetness of the berries) and juice to a food processor and process until the smoothest possible consistency is reached. Add 400g of the softened vanilla ice cream to the food processor and pulse until combined.
Spoon the raspberry ice cream into the prepared loaf tin. Use a spoon or spatula to smooth the surface. Dollop and spread half of the raspberry jam on top. Freeze for 1 hour or until set.

Scoop 200g of the softened vanilla ice cream into the loaf tin. Use a spatula or spoon to smooth the surface. Dollop and spread the remaining raspberry jam on top. Return the pan to the freezer for 1 hour or until set.

Create a blueberry reduction on the stovetop. Add to a saucepan, 65 g of blueberries, 2 to 4 tablespoons of sugar (depending on the tartness of the berries), and around 2 tablespoons of water. Cook them until they’re thick and jammy.
Add the blueberry reduction and the remaining lemon zest and juice to a food processor and process until as smooth as possible. Add the remaining 400g of softened vanilla ice cream to the food processor and pulse until combined.
Spoon the blueberry ice cream into the loaf tin. Use a spoon or spatula to smooth the surface. Set aside the tin in the freezer for 2 hours or until set.

Remove the ice cream from the tin by softly pulling on the baking paper. If it doesn’t pop out, carefully run the tin under warm water then remove. Use a sharp knife to cut portions out of the cake. Top the cake with fresh berries and serve immediately.