Three showstopping ice cream cakes that even a beginner cook can make

Showstopping summer desserts don't have to take all day - these stir and freeze cakes are the star of the show at any gathering

Shane Smith's Oreo ice cream cake is the ultimate summer showstopper. 

Ferrero Rocher ice cream terrine

recipe by:Shane Smith

Homemade ice cream, that's sliceable? If you want to impress your guests, then this easy yet rich and creamy dessert is the way to do it

Servings

8

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Dessert

Ingredients

• 500ml single cream

• 1 tin condensed milk

• dash of vanilla extract

• 10 Ferrero Rochers

• To garnish:

• 10 Ferrero Rocher

• fresh raspberries

• fresh basil

Method

1. Line a 2lb loaf tin with cling film allowing some to hang over the sides.

2. Whisk the cream in a large bowl until thick. To this add the condensed milk and vanilla. Mix together.

3. Crush 10 Ferrero Rocher and fold through. Spoon this mix into the lined bread tin and fold over the excess cling film to cover.

4. Pop into the freezer overnight to firm up.

5. To serve, remove from the tin and the clingfilm. Place on your serving dish and top the terrine with the remaining 10 Ferrero Rocher, fresh raspberries and basil. Serve immediately and enjoy

6. Top Tip: Place your serving dish into the freezer 10 minutes before needed. This will stop the terrine from melting as fast.

Strawberry and custard ice cream squares

recipe by:Shane Smith

Dainty and sweet, consider these retro-inspired bites as a summery finale to an al fresco lunch

Servings

12

Course

 Dessert

Ingredients

• 30 custard cream biscuits

• 45g butter, melted

• 2 eggs

• 6 egg yolks

• 2 tsp vanilla extract

• 200g caster sugar

• 500ml single cream

• 250g strawberries, diced

• 6 strawberries for garnish

Method

1. Line a 11” x 7” serving dish with parchment paper. Set aside.

2. In a food processor or using a rolling pin and a bowl, crush 24 of the custard cream biscuits with the biscuit filling. Add the melted butter to the biscuit and mix. Pour this into the base of the dish and press down. Pop in the fridge while you make your filling.

3. For the strawberry ice cream, whip the cream and place it back into the fridge to keep cold. Pop the eggs, yolks, vanilla and sugar in a heatproof bowl and set this over a pot of gently simmering water and whisk continuously until doubled in size, thick and glossy. Remove from the heat and whisk until cold.

4. Fold through the whipped cream and finally the small diced strawberries. Pour this over the chilled base and place it in the freezer overnight.

5. To serve, crush the remaining custard cream biscuits and cut the frozen strawberry ice cream slab into squares. Sprinkle the biscuits over top and finish with a fresh strawberry half and tuck in!