Eton mess ice cream cake recipe
Enjoy the flavours of a classic British dessert with this summery ice cream cake.
See method- Serves 8
- 20mins to prepare plus 4hrs freezing time
- 250 calories / serving
Ingredients
- 500ml Strawberries & Cream ice cream
- 200g (7oz) fresh strawberries, tops removed and chopped into small pieces, plus extra for serving
- 10g (2 tsp) icing sugar
- 3 Tesco Finest meringue nests, crushed
- 500ml (17fl oz) Cornish Cream ice cream
Each serving contains
- Energy
- 1045kJ 250.0kcal
- Fat
- 14g
- Saturates
- 9g
- Salt
- 0.2g
- Sugars
- 27g
of the Reference intake
Carbohydrate 27.0gProtein 4.3gFibre 0.7g
Method
- Remove the ice cream from the freezer and leave to soften for 10 minutes. Lightly oil a 1kg (2lb) loaf tin and line with a double layer of clingfilm. Make sure there is enough to hang over the edges to complete step 5.
- Spoon the strawberry ice cream into the loaf tin and smooth flat. Blitz half the strawberries in a blender with the icing sugar.
- Scatter the chopped strawberries and crushed meringues over the ice cream, and then drizzle over the strawberry purée.
- Spread the Cornish Cream ice cream over the purée and smooth flat. Fold the clingfilm over the top and freeze for 4 hours, or until solid.
- Set aside for 10 minutes to soften. Turn out onto a serving dish, remove the clingfilm, cut into thick slices and serve with extra strawberries on the side.
- See more Dessert recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
