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Arnott's Scotch Finger & Berry Ice Cream Cake
SERVES: 10 • TOTAL TIME: 20 MINUTES + OVERNIGHT CHILL TIME
Ingredients:
250g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
100g unsalted butter, melted
600mL thickened cream
395g can condensed milk
1 cup frozen mixed berries
Directions:
Line a 24 x 13 x 6.5 centimetre baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.
Set aside while you make the ice cream.
In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approximately 3 minutes until firm peaks.
Spoon ⅓ of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another ⅓ of the biscuit crumb mixture.
Top with remaining ice cream and biscuit crumb mixture.
Place in freezer overnight.
To serve, turn out onto a platter and top with extra fresh berries.
This recipe is courtesy of Arnott's.
Using just five ingredients this is one of the easiest (and creamiest) no-churn ice cream recipes you’ll ever find. The condensed milk produces a creamy, smooth ice cream while the Arnott's Scotch Finger provides the perfect textured base. Simply substitute with Arnott's Gluten Free Scotch Finger for a gluten free version.
