COOKBOOK: Mag Recipe
As easy option to an ice-cream cake
Super easy to make and taste delicious with the blend of berries and yoghurt
RECIPE
Serves 4-6
1 x 20cm cake tin
1 x 500g frozen mixed berries, thawed
250g of fresh strawberries, rinsed and hulled
1 litre of vanilla ice cream, softened
500g natural yoghurt
250g fresh berries for decoration
Line the cake tin with glad wrap in both directions. Allow enough glad wrap to flow over the edge to seal the cake.
Blend or process the thawed berries and strawberries until smooth, add the ice-cream and yoghurt and again process until well combined.
Place mixture in the prepared pan. Fold over the cake the extra glad wrap to seal .
Refrigerate overnight. Remove the glad wrap from the top of the cake and with a plate placed over the pan, carefully flip over. Remove glad wrap and decorate.
