Arnott’s Scotch Finger & Berry Ice Cream Cake

Using just five ingredients this is one of the easiest (and creamiest) no-churn ice cream recipes you’ll ever find.

The condensed milk produces a creamy, smooth ice cream while the Arnotts Scotch Finger provides the perfect textured base.

Looking for something gluten free? Simply substitute with our Arnott's Gluten Free Scotch Finger

The perfect dessert for summer entertaining, we’ve flavoured ours with berries, but you can add anything you like!

Servings:10
Occasion:Dessert, Entertaining
Preparation Time:20 mins
Chill Time:Overnight

Made with

Scotch Finger

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Ingredients

250 g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
100 g unsalted butter, melted
600 ml thickened cream
395 g can condensed milk
1 cup frozen mixed berries

Preparation

Step 1

Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.

Step 2

Set aside while you make the ice cream.

Step 3

In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.

Step 4

Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.

Step 5

Top with remaining ice cream and biscuit crumb mixture.

Step 6

Place in freezer overnight.

Step 7

To serve, turn out onto a platter and top with extra fresh berries.