Frozen trifle ice cream cake

Frozen trifle ice cream cake

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(3 ratings)

Prep: 30 mins plus at least 7.5 hrs freezing and chilling, no cook


Serves 8 - 10

Transform a glut of mixed berries into a delicious, make-ahead dinner party dessert with madeira cake and vanilla ice cream

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal620
  • fat31g
  • saturates18g
  • carbs71g
  • sugars63g
  • fibre2g
  • protein13g
  • salt0.7g
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  • vegetable oil, for greasing
  • 250g pack good-quality madeira cake, sliced thinly into about 15 pieces
  • 4 tbsp marsala, sweet sherry or brandy
  • 450g frozen summer berries (or ready-frozen ones)
  • 500g pot full-fat, Greek-style yogurt
  • 5 tbsp icing sugar, sifted
  • 2 x 1-litre tubs vanilla ice cream
  • 14 mini meringues
  • 2 tbsp chopped toasted hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


  1. Grease then line the base and sides of a deep, 20cm round loose-bottomed cake tin with baking parchment. Cover the base of the tin with slices of cake. Fill any gaps with small pieces, trimmed to size. Spoon over 2 tbsp of the alcohol.

  2. Put 300g of the fruit and the yogurt in a processor. Add the sugar, then pulse until smooth, thick and creamy. Spoon half of the frozen yogurt onto the cake mixture, then scatter with half of the remaining fruit and poke it in. Freeze for about 1½ hrs until firm. Put the rest of the yogurt mixture into the freezer too.

  3. Let 1 tub of ice cream soften a little, then spoon it on top of the berry layer and flatten with the back of the spoon. Freeze again until firm, then repeat the layers, poking the meringue shells into the top of the ice cream and scattering with the nuts to finish. Freeze for at least 6 hrs, or ideally overnight. Can be frozen for up to 2 weeks.

  4. To serve, take the cake out the freezer and chill in the fridge for 30 mins. Defrost times will vary depending on how cold your freezer is. Remove the parchment and slide it onto a cake stand or plate. Leave for another 30 mins to soften in the fridge. Dip a knife in boiling water, dry and slice the cake. Do this before each slice for a good clean cut.

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Comments, questions and tips

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14th Sep, 2015
Looked fantastic but as the frozen yoghurt and ice cream defrost at different rates it is quite tricky to serve and eat. The yogurt mix is rock hard. Try replacing the yoghurt mix with a fruit ice cream and keep any fruit chunks small
24th Aug, 2015
This dessert was a total fail for me! I followed the instructions to the letter and produced a beautiful, tall (4.5") cake that looked exactly like the photos in the magazine and on this site. However it is impossible to cut or to eat! The ice cream layers turn to semi liquid before the yogurt/fruit layers even begin to soften so cutting destroys the cake. The yogurt layer is not very flavorful despite all the fruit so the whole thing is a bland mess! I made it for a friend's dinner party. Thankfully I made a small test cake at the same time that I attempted to cut ahead of the party. Needless to say the frozen trifle cake is still in my freezer and frankly I have no idea what to do with it other than discard it. Shame because I made the Madeira cake and meringues from scratch and went to the trouble of straining the yogurt to make it Greek style. Every ingredient was organic so expensive! I wondered if my high fat yogurt was the problem but I have done some test freezes of other yogurts and they all froze like concrete! Your results may be better but I will certainly never attempt this recipe again and would rate it 0 stars!
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