A vanilla ice cream cake with mixed berries against a bright blue backdrop.
Photography, Stacey Brandford

Berrylicious Ice Cream Cake

Summer-kissed berries make for a showstopper ice cream cake, the original high-low frozen dessert.

While cake is good and ice cream is ridiculously good, ice cream cake is a union that can only be measured among the stars. Best of all, this party on a plate doesn’t require a recipe, just a few fast and loose components: cookie base, ice cream and toppings.

1. The Base

Go for a no-fuss packaged grocery store brownie or use your favourite brownie recipe. Line a loaf pan with two large overlapping sheets of plastic wrap, leaving a 2-inch overhang. Measure and cut the brownie base, then press it into the pan.

2. The Layers

Choose two flavours of ice cream – say, vanilla and strawberry. Spread softened vanilla on base; fold in plastic wrap, press and freeze for 2 hours. Unwrap and evenly spread softened strawberry ice cream and sliced strawberries; rewrap and freeze until set, 2 to 4 hours. 

3. The Frozen Berries 

Moody, refreshing and frosty, frozen berries add a restaurant-quality finishing touch. To freeze, place dried berries on a small tray or plate and freeze. Just before serving, garnish the top of the cake with berries.

4. The Slice

For a theatrical entrance and that sexy over-the-shoulder ice cream drop, let the cake stand at room temperature until slightly softened – we’re talking 10 to 15 minutes. To cut, use a chef’s knife that’s been dipped in hot water and dried, and repeat between each slice.

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