Lime and Ginger Icebox Cake

Hot weather calls for cooling desserts, and this one – utterly perfect and doable in it’s simplicity, utterly necessary in the current weather – is what you need in your life. How is it that Nairobi has consistently been at around 31 deg C for the last few weeks? Is it me? Does it usually get this hot? I don’t remember ever having to have a fan on whilst eating dinner in Nairobi, or finding myself occupied solely with thoughts of when I can next get into a swimming pool. Either way, I’d say this is up there with the hottest I can remember a March. Not that I’m wishing for cold weather – oh no! Because when that comes along we will definitely be getting all misty eyed over that ‘lovely warm weather earlier in the year’. So let’s lap it up while we can – and enjoy special treats like this one for as long as possible!

 

INGREDIENTS

250g ginger biscuits
75g Brown’s unsalted butter
2 litres Delia’s Vanilla Ice-Cream
Zest & juice of 5 limes
Green food colouring (optional)
400g Bio Whipping cream
75g icing sugar
Zest of another 5 limes

METHOD

Melt the butter in the microwave. Blitz the biscuits in a food processor if you have, or use a rolling pin to bash them to small pieces. Mix biscuits with in the butter until you have a breadcrumb-like mixture. Press this firmly down into a 19cm cake tin, preferably with a loose bottom. Place in the freezer.

Meanwhile, put the two litres of Delia’s vanilla ice-cream into a food mixer and beat for a 5 minutes. Add the zest and juice of 5 limes, as well as a few drops of green food colouring if you want a slightly green effect.  Put the green icecream into the biscuit base and place back in the freezer for at least 6 hours.

Beat the cream and icing sugar until you have soft peaks. Remove the ‘cake’ from the freezer and spread the cream on top. Return to the freezer until you’re ready to serve! Sprinkle the zest of the other limes on to the cake when you serve it. Use a sharp knife and a strong arm to cut through (the biscuit base can be quite solid).

Wine pairing: Hesketh Bright Young Things Sauvignon Blanc, or Yealands Sauvignon Blanc (when it arrives!)

 

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