Low-fat berry and meringue ice-cream cake Recipe

Photography by Louise Lister

This super easy berry ice cream cake is one treat you can feel good about!

Serves: 12

Time to prep: 8.25 minutes

Ingredients

2 litres low-fat vanilla ice-cream

500g fresh or frozen mixed berries

100g packet (10) pavlova nests

Method

Line a 26cm (base) springform cake pan with baking paper.

Stand ice-cream at room temperature until slightly softened (about 10 to 15 minutes). Place into a large bowl. Add mixed berries.

Add meringue nests to ice-cream and berries, 1 at a time, crushing gently in your hands. Stir until well combined.

Spoon mixture into prepared cake pan. Cover with plastic wrap and place into freezer. Freeze for 6 hours, or overnight, if time permits, until firm. Turn onto a serving plate. Serve immediately.

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