Skip to main content

Indulge Thyself // Ice Cream Cake

Indulge Thyself // Ice Cream Cake

By @indulgethyself

Edited by Homegrown Market



  • 100g unsalted butter
  • 1 liter vanilla ice cream
  • 2 pints pralines & cream ice cream
  • 300g M&S all butter ginger snap cookies
  • 100 g dried sour cherries
  • The pulp of 6 passion fruits



  1. Blend the biscuits in a food processor until they reach a sand like consistency.
  2. Melt the butter & incorporate it with the biscuit. Press the biscuit into a 9 inch cheesecake pan and place it in the freezer for at least 15 minutes.
  3. Take the pan out of the freezer and spread the pralines & cream ice cream, top with half the sour cherries & return to the freezer for another 15 minutes.
  4. Take the pan out of the freezer & spread the vanilla ice cream & swirl the rest of the cherries & freeze over night.
  5. Remove the cake from the cheesecake pan and top with the passion fruit pulp.

Serve & Indulge!


Be the first to comment.

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart