Ice Cream Loaf
An easy festive dessert, only using two ingredients.
Makes 2 litre loaf tin.
Ingredients:
2 litres vanilla ice cream
200g Barker’s Professional Fruit Mince
Note: You will need a two-litre loaf tin
Method:
Scoop the ice cream into a mixing bowl and add half a cup of the Barker’s Professional Fruit Mince. Using an electric mixer, use the paddle attachment to mix until ice cream is just softened (do not over soften).
Line the loaf tin with cling wrap so it is overhanging the sides of the tin. Spoon the ice cream into the tin together with spoonfuls of the remaining fruit mince to create a ripple effect. Tap the tin quite heavily to remove any air pockets.
Cover and freeze overnight. Will keep in the freezer for two weeks.
To serve, place a flat plate on top of the tin, then turn the plate and tin over. Carefully remove the tin and discard the plastic. Slice thick slices with a sharp knife that has been immersed in hot water.
This recipe uses:
