By Boxing Day we’re starting to get a wee bit over Christmas Cake – this recipe is a very easy way to create an amazing dessert – the taste is sensational.
2 litres of vanilla ice cream (a tub of Tip Top works great)
1 kg of fruity Christmas Cake – either your own or Ernest Adams
½ cup of Orange Liqueur (we love Rose Rabbit Orange Liqueur from Cardrona Distillery, but any orange liqueur will do)
- Break the Christmas Cake into chunks and mix in the Orange Liqueur
- Let the ice cream to go slightly soft – don’t let it melt, as it’s unsafe to refreeze
- Mix in the cake and liqueur, but not too much as you don’t want the cake to disintegrate
- Get it back in the freezer as soon as possible