Christmas ice cream cake is a delightful dessert to add to your menu. This recipe combines the much-loved Christmas cake with everyone’s favourite summer treat, ice cream, for a reinvented dessert that will bring renewed excitement to your Christmas feast.
Nothing beats a dish that combines two desserts in one after all. In this case, it’s raspberry ice cream sandwiched in between two layers of Christmas cake. This recipe makes 12 to 16 ice cream sandwiches, but you can always double it and make it ahead, just in time for the family Christmas party.
- Two 31cm x 1cm Le Creuset toughened non-stick baking sheets (or any baking sheets of the same size)
- 32cm Le Creuset rectangular dish (or any freezer-safe dish of the same size)
- Digital weighing scale
- Measuring spoons
- Food processor
- Silicone spatula
- Microwave-safe mixing bowls (glass or stoneware)
- Parchment or baking paper
- Chef’s knife
- Cutting board
- Bread knife
- Cooling rack
- 400g dates, chopped and blended
- 300g butter, melted
- 8 tbsp cocoa powder
- 500g brown sugar
- 4 eggs, beaten
- 8 tsp mixed spice
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 400g plain flour
- 300g roasted almonds, chopped
- 300g dried cranberries
Ice cream cake filling
- 3L good quality vanilla ice cream, slightly thawed
- 500g fresh raspberries
- Preheat oven to 180C (fan forced).
- Grease and line a 31cm x 31cm x 1cm Le Creuset toughened non-stick baking sheet with parchment or baking paper.
- Soak dates in ⅔ cup hot water for 10 minutes then blitz them in a food processor. Set aside.
- Melt butter in a microwave and add the cocoa powder. Mix until well combined. Set aside.
- Place the sugar, eggs, spice, and flour in a bowl.
- Add the dates and butter/cocoa mixture to the flour mixture. Mix to incorporate all ingredients. Spread out evenly on two baking trays about 1cm thick.
- Sprinkle over some almonds and cranberries. Bake for 20 minutes or until cooked through. Cool completely.
- Slightly thaw the ice cream and mix in raspberries.
- Line the bottom of the 32cm Le Creuset rectangular dish with baking paper. Cut one of the layers of cake to size to fit in the bottom of the dish nicely and snugly, pressing in to secure.
- Spread over the raspberry ice cream to an even layer before topping with the other layer of Christmas cake. Press to secure before freezing overnight. Slice with a hot knife to serve.
- Cook’s note: Set the frozen ice cream cake aside at room temperature for about 20 minutes before serving.
If you love making ice cream from scratch, this coconut ice cream with raspberry swirl recipe will definitely taste better when turned into ice cream cake sandwich!
Recipe and images adapted from Le Creuset.