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Fairy Bread Ice Cream Cake

Serves 8

You will need to begin this recipe the day before


1 loaf white bread, crusts removed, buttered on both sides

250g unsalted butter, softened to room temperature

1.5L good-quality vanilla ice-cream, softened to room temperature

½ tsp butter flavoured essence (optional)*

Dollar Sweets 100s and 1000s


Grease a Dolly Varden or pudding tin generously with butter. Use a cookie cutter or glass to cut a circle in one of the slices of bread (large enough to cover the small circle at the top of the tin. Press into the tin. Cut buttered bread slices into rectangles to line the sides of the tin, press into the sides of the tin. Cut bread slices into elongated triangles to fill the gaps between the rectangles, press into the gaps of the tin.

Combine ice-cream with 8 buttered slices of bread and butter essence in a food processor. Blend until smooth. Spoon into the bread-lined tin and smooth the bottom (you may have excess mixture left over, depending on the size of your tin, discard/eat any excess!). Cut out buttered bread to line the base. Cover with foil and freeze overnight.

30 mins before serving, remove cake from fridge and allow to sit at room temperature. Pour Dollar Sweets 100s and 1000s into a baking tray, brush cake with softened butter and roll into the 100s and 1000s to coat. Cut into wedges to serve.

*we used Wilton brand, available from baking supplies stores and Spotlight

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