1 1⁄2 lb shop bought loaf cake
4 x 1⁄2 pint (500ml) tubs of plant based ice cream of your choice, flavours that go well together (vanilla, chocolate, strawberry, mint choc chip, pistachio, coffee, raspberry)
For the icing
150g (5oz) plant butter, softened to room temperature
450g (3 cups) icing (confectioners) sugar, sifted
50ml (3 tablespoons) plant-based milk
1 tablespoon vanilla extract
Sprinkles – long strands to decorate
The cake is a recipe my mother taught me. It is more of an assembly job. It’s a surprising cake because it’s iced so it looks like a normal frosted cake until you cut into it and see the ice-cream centre. Kids and grown-ups alike devour it.
Take the ice cream out of the freezer to allow it to soften, so it is easy to scoop.
Line the base and sides of a 8 inch, deep non-stick cake tin with baking parchment or greaseproof paper.
Cut the loaf cakes widthways into 1⁄4 inch thick slices. Line the cake tin with the cake slices, slightly overlapping in a shingle pattern so there are no gaps.
Using clean hands push the cake down into the sides of the tin. Spoon the softened ice cream into the cake lined tin, one flavour at a time. One on top of the other. It’s fine if they mix together a bit. Continue until full. Transfer to the freezer to set for a least 4 hours or overnight.
To make the icing put the softened butter into a large bowl, then gradually beat in the confectioners sugar using an electric whisk. Mix in the plant-based milk and vanilla extract.
Whisk until light and fluffy.
When the ice cream has frozen hard, remove the cake from the freezer and turn it over onto a plate. Remove the tin and peel away the parchment.
Spread the icing all over the cake and decorate with sprinkles. Then place back in the freezer until ready to eat.