Fruitcake and Ice Cream Layers

What to do with the tons of fruitcake you get every Christmas? Give it a refreshing twist! Cap your holiday meal with this to-die-for dessert recipe. Yum!


Serves 6 to 8  Prep Time 10 minutes  Freezing Time 4 hours to overnight

1 small loaf fruitcake
1 pint vanilla ice cream, softened

1  To make individual servings, cut fruitcake with a round cookie cutter and arrange fruitcake and ice cream layer. Place in glasses or wrap with foil to hold shape.

2  To make 1 whole loaf, line a loaf pan (same size as the fruitcake) with a plastic wrap. Slice fruitcake horizontally into 3 slices. Place bottom layer in loaf fan. Spread a layer of vanilla ice cream, about 1/4  inch thick. Repeat until full.

3  Wrap in plastic wrap and freeze overnight. Slice and serve. 

Nutty tip  To add some crunch, spread chopped nuts or nut brittle over the ice cream layer.

Photography by David Hanson │ Food Preparation by Len Santos │ Styling by Elaine P. Lim

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