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


  • 2 litres low-fat vanilla ice-cream
  • 500g fresh or frozen mixed berries
  • 100g packet (10) pavlova nests, crushed
  • White chocolate curls (optional) and extra fresh or frozen berries, to serve
  • Icing sugar mixture, to dust


  1. Grease a 23cm round (base) springform pan. Line base and side with baking paper.
  2. Place ice-cream in a large bowl. Stand for 10 minutes or until just starting to soften. Add berries and meringue. Stir well to combine.
  3. Spoon mixture into prepared pan. Level top. Cover surface with plastic wrap. Freeze for 6 hours or overnight or until firm.
  4. Remove cake from pan and place on a plate. Top with chocolate curls (if using) and extra berries. Serve immediately dusted with icing sugar.