Blueberry and Raspberry Ice Cream Cake..

Heat is killing me..Slowly..We have had almost a month temperatures over +25c and last week was extremely hot as you see! I feel like I am melting! But I love the summer never the less. Not complaining at all.


Water in the swimming pool, is so warm that it really does not even feel refreshing anymore. Just sweating all the time. Kiddo enjoyed himself in the pool. Whole day up and down of the water slide.

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I wanted to bake a cake for afternoon, but somehow, the idea of standing in kitchen with hot oven on does not feel that inspiring.


I was surfing in internet for ideas of simple ice cream cakes. This is what I put together. My version of Garden berry ice cream cake. Fast and simple to make.No fuss thing!



  • 5 dl crushed cracker crumbs (I used poppyseed cookies. It gave for the cake bit extra texture)
  • 1 dl melted butter
  • 2 l carton vanilla ice cream, softened
  • 0,5 l  carton raspberry sherbet, softened
  • 2 dl roasted cashew nuts, chopped
  • 2 dl fresh raspberries, reserve some for garnish
  • 2 dl fresh blue berries (bilberries)

In a 20 cm pan (or tupperware container) mix together the crushed cracker crumbs and melted butter, then press evenly into the bottom of the pan to make the crust.
In a really large bowl, mix together the ice cream and sherbet, then stir in the cashews and gently stir in the raspberries (reserve a few for garnish). Pour mixture into the 20 cm pan but do not overfill. Save any excess filling in a separate container.

Put dessert in freezer and freeze for at least an hour or until ready to serve.
Cut and garnish with reserved raspberries and blueberries.

There you go. Could not be more simple. Try experimenting with different ice creams and fruits. Maybe top the cake with chocolate..




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