Christmas trifle ice cream

A Christmas staple with an ice cream twist.
Christmas trifle ice cream recipe

Recipe from: October 31, 2012
Preparation time: 30 min


  • 100
    1 packet PnP flaked almonds, lightly roasted
  • 180
    PnP cream
  • 375
    vanilla custard
  • 2
    extra large egg whites
  • 1/4
    lemon juice
  • 1
    zest of a lemon
  • 1
    mixed frozen berries
  • 125
    pineapple chunks
  • 1
    loaf cherry madeira cake
  • 60
    brandy, (optional)
  • 1
    fresh berries, for serving
Servings: Change Serving


Line a 30cm loaf tin with clingfilm. Scatter almonds evenly over base.

Whip cream until soft peaks form. Fold through custard.

Whisk egg whites to soft peak stage. Fold through custard mixture and halve custard mixture.

Add lemon to one half of mixture, and berries and pineapple to other half and pour lemon mixture into prepared tin and top with remaining berry mixture.

Gently press slices of sponge on top and sprinkle with brandy. Wrap tin with clingfilm and freeze for 4-5 hours or until set.

Remove from freezer 15 minutes before serving to ensure easy slicing.

Serve with fresh summer berries.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Read more on: dessert  |  recipes


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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