Ice-Cream Cake

This is a recipe I found in one of those free supermarket magazines a couple of years ago. It might have even been an advertising feature. Anyway it is a simple idea that is easy to make and pleases everyone.

The above cake is from a birthday celebration last month but I thought I would post the recipe now as I made another one this week for a christening lunch today at a friends house.

It is a stretch to call this cooking. It is assembling. But it looks just a bit more festive then scoops of ice-cream and you can make it well ahead of time. Perfect for Christmas time and all those big get togethers over the Summer.

Plus you can customise the cake to suit your tastes. You could easily make it a little more sophisticated if need be.

To avoid the sight of the crinkled plastic wrap marks that are on my cake then don’t line your tin with plastic wrap! Follow the recipe and use baking paper. Note to self.

ice-cream cake

1 litre chocolate ice-cream
125g rocky road, chopped
1 litre vanilla ice-cream
6 choc chip cookies, crumbled
1 litre berry sorbet
strawberries to serve

Line the base and the sides of a 22cm springform tin with baking paper. Remove the chocolate ice-cream tub from freezer and let it soften for 5 minutes. Pop it in a bowl, add the rocky road and mix to combine. Spoon into the base of the tin and smooth out. Pop it into freezer and allow it to set.

Remove vanilla ice-cream from freezer and let it soften for 5 minutes. Pop it in a bowl, add the cookies and mix to combine. Spoon into the tin on top of the chocolate layer. Smooth it then pop it back to freezer and allow it to set.

Finally pull out the sorbet and allow it to soften for 5 minutes. Then spoon on top of vanilla layer and smooth out. Pop it back in the freezer preferably overnight.

Run a hot knife dipped in hot water around the edge of the tin before removing. Serve with strawberries.

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