Oh my this Ice Cream cake is sooo good. My fav component is the cherry layer but the lime and cherry go sooo well together! A perfect Christmas dessert to cool down during summer. I wish we had some right now as I am craving it haha.

Serves 10.

Ingredients:

Cherry Ice Cream Layer:

• 2 egg whites

• 125 grams raw sugar

• 600 grams cream

• 300 grams fresh cherries (deseeded)

Lime Ice Cream Layer:

• 1 whole lime

• 120 grams raw sugar

• 50 grams of biscuits of choice (Anzac, Marie etc)

• 160 grams condensed milk

• 2 egg yolks

• 200 grams cream

• 1 tsp lemon juice

To serve:

• 10 grams shredded coconut

• 30 grams fresh cherries

Cherry layer:

1. Blitz sugar, 10 seconds, speed 9.

2. Insert butterfly, add egg whites & mix 3 minutes, speed 4. Take out butterfly.

3. Add cherries & cream, mix 30 seconds, speed 5.

4. Pour into long cake/bread tin & cover with alfoil. Freeze overnight (min 8 hrs)

5. Take out of tin & scoop out into Thermomix & mix for 30 seconds, speed 7.

6. Pour back into cake/bread tin & cover with alfoil, freeze for min 8 hours. Start lime layer below.

Lime layer:

1. Add lime, sugar & cookies, mix 20 seconds, speed 9.

2. Add yolks, condensed milk & cream. Mix 1 minute, speed 4.

3. Freeze in a separate cake/bread tin for min 8 hours.

4. Scoop out of tin and mix in Thermomix for 30 seconds, speed 7.

5. Pour lime layer on top of cherry ice cream layer and cover with alfoil, freeze for minimum of 8 hours.

Serving

1. Cut around sides of ice cream cake and flip tin upside down and knock on bottom to help ease out cake onto a board or serving plate.

Tip: The cherry layer goes into the bottom of the tin as you will flip it at the end so that it will be served on top. We used an approx 22cm long cake/bread tin, but you can definitely use a round one also.

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