Spiced fruit and mascarpone ice cream sandwiches

Spiced fruit and mascarpone ice cream sandwiches

These festive ice cream sandwiches are inspired by our popular Christmassy spiced fruit and mascarpone semifreddo recipe. The sponge is kept light and flavourful with ground almonds and espresso powder, but it’s sturdy enough to hold the fruit-and-nut-studded ice cream within. An absolute delight of a thing to have on hand in the freezer.

Spiced fruit and mascarpone ice cream sandwiches

  • Serves icon Serves 9-12
  • Time icon Hands-on time 30 min, plus at least 12 hours freezing. Oven time 20-25 min

These festive ice cream sandwiches are inspired by our popular Christmassy spiced fruit and mascarpone semifreddo recipe. The sponge is kept light and flavourful with ground almonds and espresso powder, but it’s sturdy enough to hold the fruit-and-nut-studded ice cream within. An absolute delight of a thing to have on hand in the freezer.

Nutrition: Per serving (for 12)

Calories
597kcals
Fat
43g fat
Protein
8.6g
Carbohydrates
41g (34g sugars)
Fibre
2.3g
Salt
0.2g

Ingredients

  • 250g mixed dried fruit and nuts (we used dried cranberries, tropical fruit mix, glacé cherries and pistachios), roughly chopped
  • 2 tbsp mixed peel
  • 150ml muscat dessert wine or other sweet wine
  • 3 medium free-range eggs, separated
  • 100g caster sugar
  • 300ml double cream
  • Large pinch each ground cinnamon, freshly grated nutmeg and ground allspice
  • 150g mascarpone

For the cake

  • 180g unsalted butter, softened, plus extra to grease
  • 180g light soft brown sugar
  • 2 medium free-range eggs
  • 80g ground almonds
  • 100g self-raising flour
  • 1 tbsp espresso powder
  • 20ml whole milk

Specialist kit

  • 20cm square cake tin, greased and lined
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 160°C fan/gas 4. Put all the cake ingredients in a large bowl. Using an electric hand mixer, beat everything until smooth and just combined. Pour the mixture into the tin and bake for 20-25 minutes until risen, golden and springy to the touch.
  2. Meanwhile, put the dried fruit and nuts, mixed peel and muscat in a small pan and simmer over a medium heat for 1 minute. Remove from the heat and set aside to plump up the fruit and cool completely.
  3. Turn out the cake onto a wire rack to cool completely. Cut in half horizontally using a large serrated knife to create 2 layers. Give the cake tin a clean, then line the base and sides with baking paper. Sit the first layer of cake inside, cut side up.
  4. In a large mixing bowl, whisk the egg yolks and sugar with an electric hand mixer for 2-3 minutes until they’ve increased in volume and turned the colour of rich cream. Add the cream, spices and mascarpone, then whip to soft, billowy peaks.
  5. In a separate, spotlessly clean bowl and using clean beaters, whisk the egg whites with a pinch of salt to stiff peaks that won’t flop over when you lift out the beaters. Gently fold 2 tbsp of the egg whites into the cream mix using a balloon whisk, then gently fold in the remaining egg whites in 3 additions.
  6. When the mixture is smooth and light, gently fold in the fruit and muscat, ensuring the fruit is evenly distributed. Try not to knock the air out of the mixture. Transfer the mixture to the cake tin, then sit the second layer of cake on top, cut-side down. Cover with baking paper and put in the freezer for at least 12 hours.
  7. Half an hour before you want to serve, transfer the tin to the fridge. Just before serving, peel away the baking paper on top, then invert onto a serving plate and peel off the rest of the baking paper. Cut into squares or rectangles with a hot sharp knife (dip it in hot water, then dry it between cuts) to serve.

Nutrition

Calories
597kcals
Fat
43g fat
Protein
8.6g
Carbohydrates
41g (34g sugars)
Fibre
2.3g
Salt
0.2g

Buy ingredients online

Recipe By

Emily Gussin

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dessert recipes

Christmas pudding semifreddo

If you find traditional Christmas pudding too heavy after a...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dessert recipes

Spiced fruit, mascarpone and muscat semifreddo

This beautiful, fruit-flecked semifreddo is a scrumptious alternative to traditional...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dessert recipes

Mince pie ice cream sandwiches

Looking for an easy but impressive Christmas dessert? Mince pie...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dessert recipes

Christmas pudding ice cream

Use leftover Christmas cake or Christmas pudding in this easy-to-make...

Save recipe icon Save recipe icon Save recipe

Christmas pudding recipes

Christmas pudding with brandy cream

Rachel Allen’s fruit-packed, whiskey-laced Christmas pudding is the real deal...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.