TUTTI FRUTTI ICE CREAM CAKE

Serves 8-12

Prep 40 min + freezing

Use any fruit you like or even cookies and chocolate.

1.5 litres vanilla ice cream

For the litchi and coconut layer

565g tin litchis, drained

½ cup (125ml) fine coconut

For the berry layer

2 cups (500ml) fresh or frozen mixed berries (like strawberries, raspberries and blueberries)

3 tbsp (45ml) icing sugar

For the kiwi and mint layer

8 kiwis, peeled and chopped

handful mint leaves

1 plain Swiss roll

1 Line a 28cm x 12cm loaf tin with a double layer of baking paper, leaving the sides to overhang.

2 For the litchi and coconut layer, blitz the litchis until fine, then add a third of the ice cream and coconut and blitz until smooth. Spoon into the prepared tray, smoothing the layer. Set in the fridge until firm, so that the next layer won’t combine with it.

3 For the berry layer, blitz the berries, sugar and a third of the ice cream. Spoon on top of the litchi ice cream, smoothing the layer. Set in the fridge until firm.

4 For the kiwi and mint layer, blitz the kiwi and mint together. Add the last third of the ice cream and mix until smooth. Spoon on top of the berry ice cream, smoothing the layer.

5 Unroll the Swiss roll and cut into a 28cm x 12cm rectangle. Place on top of the kiwi and mint ice cream

layer (sticky side onto the ice cream). Set in the fridge for at least 2 hours or until firm enough to slice.

6 Gently loosen the sides of the ice cream with a palette knife, turn the cake out by pulling the paper

sides onto a serving plate, then slice into 2cm thick slices. Serve with fresh fruit

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