Candy Cane Ice Cream Cake
Ingredients:
250g packet choc ripple biscuits
75g butter
6 litres vanilla ice cream
2 teaspoons peppermint essence
¼ teaspoon green food colouring gel
1 cup dark chocolate chips, roughly chopped
200g dark chocolate, chopped
½ cup thickened cream
300ml thicken cream, whipped to serve
Green candy canes, to serve
Petite white meringues, to serve
Choc mint balls, to serve
Green and white M&Ms, to serve
Snowflake sprinkles, to serve
Red and green sprinkles, to serve
Method:
- Grease a 22cm round base spring form pan. Line base and side with 4 layers of baking paper, extending paper 6cm above edge of pan.
- Place biscuits in a food processor and process until finely chopped. Add butter and process until well combined.
- Press mixture over the base of prepared pan. Freeze.
- Meanwhile, place ½ the ice cream in a large bowl. Stand for 10 minutes to soften. Add essence, food colouring and ½ the choc chips.
- Fold well to combine.
- Spoon ice cream mixture over prepared base in pan. Level top with a spatula. Freeze for three hours or until top is just firm to touch.
- Place remaining ice cream in a large bowl and set aside for 10 minutes to soften. Add remaining choc chips.
- Fold well to combine.
- Spoon mixture over peppermint layer. Level top with a spatula. Freeze overnight.
- Place chocolate and cream in a microwave-safe bowl.
- Microwave on high, stirring with a metal spoon every 30 seconds, for 1 to 2 minutes or until melted and smooth. Cool for 15 minutes.
