Choc Ripple Ice-Cream Cake

Servings:12
Occasion:Dessert, Entertaining
Preparation Time:20 mins
Chill Time:12 hours (or overnight)

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Made with

Choc Ripple

Ingredients

600ml thickened cream
395g can condensed milk
250g pkt Arnott’s Choc Ripple biscuits

Ingredients

Decorations

150g white chocolate Melts, melted
1 tbsp blue crystal sprinkles
2 milk chocolate Melts
2 Arnott’s Tiny Teddy biscuits
vanilla ice-cream scoops
desiccated coconut

Preparation

Step 1

Line the base of a 20cm square cake tin with baking paper, extending 5cm above the tin.

Step 2

In the bowl of an electric mixer, beat cream and condensed milk for 3–4 minutes or until firm peaks form.

Step 3

Spoon ¼ of the mixture into the tin and spread over the base. Place 9 Choc Ripple biscuits onto the mixture. Repeat two more times with remaining cream mixture and biscuits, finishing with a layer of cream mixture.

Step 4

Cover with cling wrap and freeze for 12 hours or overnight.

Step 5

To serve, remove ice-cream cake from the tin (see tip page 21); place on a platter. Decorate as desired.

Step 6

TREES: Place melted chocolate in a zip lock bag. On a baking-paper-lined tray, pipe trees starting from a point, piping back and forth making each line larger, into the shape of a Christmas tree. Repeat to make 3 more different sized trees. Set.

Step 7

POND: Pipe remaining chocolate onto lined tray into a pond shape to fit the cake. Sprinkle pond with blue crystal sprinkles. Set.

Step 8

SKATING TEDDYS: Cut the sides off the milk chocolate Melts to form ice skates, join onto Tiny Teddy biscuits with melted chocolate. Decorate ice-cream cake with scoops of ice-cream, coconut, trees, pond and the skating Tiny Teddys.

Notes