Marbled Ice Cream Cake

1 Dec

This is a super-easy and super yummy cake to make. You can vary the recipe depending on what your favourite ice cream flavour is and decorate with melted chocolate and your favourite lolly instead.

Ingredients:

2 litre tub Neapolitan ice cream

300 ml thickened cream

2 tablespoons icing sugar

1 drop red food dye

1 cake tin – heart shape or any other shape you like. Should be not too deep.

Directions:

Take ice cream out of the freezer. Stand about 10 minutes or until just soft enough to remove from container. Spoon ice cream into cake tin until it comes up to the rim. Cover with plastic wrap (tight) and place into the freezer overnight.

Next day: beat cream, icing sugar and food dye until thick. Take ice cream tin out of freezer and stand it in 3cm of hot water – count to five, this will help the ice cream melt a little and come out of the tine easier. Invert tin upside down on serving plate. You may need to use a sharp knife to go around the edge if it does not come out.

Decorate ice cream cake with cream. You may need to return cake to the freezer as needed if it is melting. Add smarties. Return cake on serving plate, uncovered, into the freezer for a further 30 mins to set.

Serve and enjoy!

 

 

 

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