Icecream Cake

2L Bulla Vanilla Icecream
1 Mars bar
1 Violet Crumble bar
1 Cherry Ripe bar
Grated chocolate, to serve

Take icecream out of freezer and leave at room temperature for about 10 minutes to soften. Chop chocolate bars into small (or large!) squares and place in a large bowl.

Spoon icecream into bowl and mix well to make sure the chocolate is evenly distributed and not all sticking together. Spoon back into icecream container or into a round non-stick cake tin.

Freeze for at least 4 hours or overnight.

To turn out, place about 2cm hot water in the sink, dip container or tin in briefly, dry the bottom and then invert onto a serving plate.

If the cake won’t release, dip it back into the hot water and try again. If it is now too melted, put back into the freezer for an hour or so.

To serve, cut into wedges and sprinkle with grated chocolate or chocolate sauce and Smarties.

Print Recipe
Midwest Foods Dubbo