8 September 2012

Jelly & Ice Cream Cake

For mini me's birthday this year she asked for a jelly and ice cream cake. Normally I would bake several cakes plus cupcakes for party bags but this year I was really disorganized and hadn't prepared anything. Fortunately Jane Asher has a very quick and easy recipe which requires no baking what so ever. 

Perfect for parties, BBQs and as it keeps it in the freezer it lasts a long time.My only warning is the jelly goes a bit hard in the freezer so if it isn't getting used in the one sitting remove the jelly before putting it back in the freezer.

I went for a Raspberry Ripple cake but I think this would be delicious with chocolate swiss rolls and mint choc chip ice cream.

3 Large Swiss Rolls
2 Litres Soft Ice Cream
3 Different Coloured Packets of Jelly
1 Quantity Butter Cream

  1. Cut all the swiss rolls into slices approx 5mm thick. Line the base of a springform tin with the slices, and then add a layer round the side.
  2. Fill with the ice cream, making sure it is well pushed down. Cover the top with more swiss roll, then wrap in clingfilm and freeze. This can be done a couple of weeks ahead.
  3. Make up the jellies separately but using only half the amount of water for a firmer set. Pour each jelly into a non-stick cake tin / swiss roll tin and chill to set.
  4. Put a sheet of baking parchment on a board or tray. When the jelly is set, turn it out on to the baking parchment and return to the fridge until all 3 colours are ready.
  5. Cut jelly shapes with cutters and keep them on a tray lined with baking parchment in the fridge until needed. This can be done a few days ahead.
  6. Undo the side of the cake tin and remove the ice cream cake. Put it on the cake board and cover it with a thin layer of butter cream, using a hot palette knife to smooth it evenly. Keep the cake in the freezer until ready to serve.
  7. When ready, position the jelly shapes and serve the cake immediately.


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