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Ice Cream Trifle

by Jon Camilleri Jon Camilleri

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Prep 10-20min
Cook 120-180min
Serves 6
Try out this delicious pistachio and brownie dessert. It combines the freshness of ice cream together with the softness of sponge, and delicious fruit.

List of Ingredients

1 Round Sponge Cake (cut into 3 layers)
1 tub Pistachio Ice Cream (softened)
1 tub Brownie Ice Cream (softened)
1 large Canned Fruit with Syrup
Some Liqueur (of your choice)
Whipped Cream
4 Krustini

Instructions

1

1. Prepare the base

Place the first layer of sponge cake at the bottom of a trifle dish. Spoon some of the fruit and a little syrup over the cake. Drizzle lightly with liqueur for extra flavor (optional).

2

2. Add the first ice cream layer

Spread a layer of softened pistachio ice cream evenly over the sponge.

3

3. Build the second layer

Add the second layer of sponge cake. Repeat with fruit, syrup, and a drizzle of liqueur. Spread the brownie ice cream evenly on top.

4

4. Final layer

Add the final sponge layer. Top with a light layer of whipped cream.

5

5. Add crunch

Crush the pistachio krustini and sprinkle over the top for texture.

6

6. Chill

Place in the freezer for 2–3 hours until firm and set.

7

7. Serve

Remove from the freezer a few minutes before serving for easier slicing. Serve chilled as a rich, layered dessert.

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