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Lemon Ice Cream Cake

For a delicious summer dessert layer Bird’s Ice Cream with sponge and lemon curd.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10

Meal Type:
Channel: ,

Ingredients

Sponge

  • 500g  McDougalls Sponge Mix
  • 250ml  Water

Filling

  • 3 x 15ml tbs Lemon curd
  • 200ml Cold water
  • 100g  Bird's Ice Cream Mix

Method

  1. Preheat the oven to 190C/375f/Gas Mark 5 or 170C/325f if using a fan oven.
  2. Place the McDougalls Sponge Mix into a bowl fitted with a whisk attachment.
  3. Blend in the water on slow speed for 1 minute.  Scrape down and whisk for a further 4 minutes on medium speed. Pour the batter into a greased and lined 25cm x 35cm (10” x 14”) tin.
  4. Bake for 15-20 minutes until risen, golden and firm to touch.  Cool.
  5. Meanwhile, pour the cold water into a bowl fitted with a whisk attachment, add the Bird's Ice Cream Mix and whisk on slow speed for 30 seconds. Scrape down and whisk on high speed for a further 5 minutes until light, thick and creamy. Spoon into a piping bag.
  6. Spread the cooled Sponge with Lemon Curd and cut in half vertically.
  7. Pipe half of the Ice Cream onto one Sponge and place the other Sponge on top decorate with the remaining Ice Cream.
  8. Place the Lemon Ice Cream Cake into the freezer for at least 3 hours or ideally overnight until frozen.
  9. Portion into slices and serve.

Additional Tips

Make Chocolate Ice Cream Cake with Chocolate Sponge and add cocoa powder to the Ice Cream Mix to make Chocolate Ice Cream.