Double Berry Ice Cream Cake
- 2 Tubs of London Dairy Natural Strawberry Ice cream
- 1 Pound of Red Velvet Cake slices
- 1 Cup of Fresh Raspberries
- Remove the ice cream from the freezer until it's soft enough to scoop easily but not too runny. While it's softening, lightly oil a loaf pan and line it with plastic cling wrap, leaving some overhang.
- When the ice cream is soft, place scoops of Natural Strawberry Ice Cream in the pan. Use a spatula to press down gently and fill any gaps.
- Next, add a layer of Red Velvet cake slices, followed by another layer of Natural Strawberry Ice Cream scoops.
- Finally, put cake slices on top and freeze for 4-5 hours or overnight.
For the serving:
- Once frozen, remove the plastic wrap garnish with fresh raspberries, and serve.
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