Blueberry Ice-Cream Cake


  • 1 tub (2L) PnP blueberry ice cream
  • 3 cans (400g each) coconut cream, chilled in the fridge
  • ½ cup (125ml) desiccated coconut
  • ½ cup (125ml) castor sugar
  • Grated peel of 3 limes + extra for serving
  • 1 (350g) PnP Madeira cake, sliced
  • For serving:
  • Toasted coconut flakes
  • Blueberries


  • Soften ice cream slightly and spoon into a 25cm x 10cm loaf tin lined with baking paper or clingfilm.
  • Even out the top and freeze for an hour.
  • Scoop the thickened layer off the surface of coconut cream (reserve the rest for smoothies).
  • Using an electric mixer, whisk together thickened cream, desiccated coconut, castor sugar and lime peel until stiff peaks form.
  • Place cake slices on top of frozen ice cream to create a second layer.
  • Top with whipped coconut mixture to create final layer.
  • Freeze overnight.
  • Unmould on a platter and remove baking paper or clingfilm.
  • Serve scattered with coconut flakes, berries and extra grated lime peel.