Frozen Custard Cake

A no-fuss dessert for your next dinner party! Spiked with strawberry and pistachio, and made extra creamy with custard.

The ingredient of Frozen Custard Cake

• 250g fresh strawberries hulled quartered
• 2 tsp caster sugar
• 1 1 2 litres vanilla ice cream
• 1 1 2 cups pauls vanilla custard
• 50g sachet coconut milk powder
• 80g packet pistachio kernels chopped
• 1 cup frozen raspberries
• fresh raspberries to serve
• icing sugar to serve
• extra chopped pistachios to serve

The Instruction of frozen custard cake

• place strawberries sugar and 2 teaspoons water in a small saucepan over medium high heat bring to the boil reduce heat to medium low simmer stirring occasionally for 10 minutes or until mixture is pulpy and strawberries have broken down set aside to cool completely
• grease a 6 cup capacity 9cm deep 11 5cm x 20cm base loaf pan line base and sides with baking paper extending paper 2cm above all edges of pan
• place ice cream in a large bowl set aside for 10 minutes to soften ice cream should not be melted add custard and milk powder mix well to combine fold in pistachios and raspberries spoon 1 3 of the custard mixture into prepared pan top with 1 2 of the strawberry mixture repeat layering finishing with custard mixture cover surface with plastic wrap freeze overnight or until firm
• remove cake from freezer 10 minutes before serving remove plastic wrap turn onto a serving plate serve topped with berries dusted with icing sugar and sprinkled with extra pistachios

Nutritions of Frozen Custard Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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