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'Spaghetti and meatballs' ice-cream cake
'Spaghetti and meatballs' ice-cream cake
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Prep Time:
850 minutes
Cook Time:
25 minutes
Total Time:
875 minutes
Impress kids with a delicious spaghetti and meatball dish at their birthday party. Prep a day in advance for best results.
Ingredients:
  • 440g packet golden buttercake cake mix (with icing sachet)
  • 1.5 litres vanilla ice-cream
  • 250g punnet strawberries, hulled
  • 1 litre chocolate chip ice-cream, softened
  • 2 x 138g packets LCMs Split Stix Chocolatey
  • 1/4 tsp green sprinkles
  • 125.00 ml strawberry flavoured topping
  • 60g white chocolate, finely grated
  • 2.30 gm vegetable oil
  • 450g Dark Chocolate Melts
  • 250g cream cheese, softened
  • 180g butter, softened
  • 975.00 gm icing sugar mixture (see Notes)
  • 41.20 gm milk
  • Lemon yellow gel food colouring
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease an 8cm x 25cm bar cake pan that is 4cm deep. Line the base and sides with baking paper, allowing an extra 5cm of paper to extend above the edges of the pan on two long sides.
  • Set aside the icing sachet from the cake mix. Follow the instructions on the cake mix packet to prepare the cake. Fill the prepared pan with batter until it reaches 3/4 of the way up the sides of the pan (discard any excess batter). Bake for 25 minutes or until a skewer inserted into the center comes out clean. Let it sit in the pan for 5 minutes, then transfer the cake onto a wire rack lined with baking paper, top-side up, to cool completely.
  • Prepare the Chocolate Bowl: Grease a 2-liter (8-cup capacity) heatproof glass bowl or pudding basin with oil and freeze for 10 minutes until cold. Melt chocolate in a microwave-safe bowl in 30-second intervals on HIGH, stirring every time, until completely melted for about 2 to 3 minutes. Pour melted chocolate into the cold bowl, swirl to coat evenly, and freeze for 10 minutes until set.
  • Gently lift out the chocolate bowl in one piece (refer to Notes). Line a heatproof bowl or basin with plastic wrap, ensuring it extends 5cm above the bowl. Place the chocolate bowl back into the lined bowl.
  • Allow the vanilla ice-cream to sit in a bowl at room temperature for 10 minutes until softened but not melted.
  • Process half of the strawberries until smooth, then strain the puree over a bowl. Coarsely chop the rest of the strawberries. Add the strawberry puree and chopped strawberries to the ice-cream and fold until just combined. Spoon half of the ice-cream mixture into the chocolate bowl, spreading it evenly. Return the chocolate bowl and the remaining strawberry ice-cream mixture to the freezer and freeze for 1 hour, or until firm.
  • Allow the chocolate chip ice-cream to soften for 10 minutes. Spoon it over the strawberry ice-cream layer in the chocolate bowl, spreading evenly. Freeze for 1 hour until firm.
  • Take out the strawberry ice-cream mixture from the freezer. Leave it for 10 minutes to soften. Spoon it over the chocolate ice-cream layer, spreading evenly. Cover with plastic wrap and freeze overnight, or until fully set.
  • Place 2 LCMs bars on a microwave-safe plate and heat on HIGH for 10 seconds until just softened. Shape them into balls like meatballs and repeat with the rest of the LCMs bars.
  • Prepare the Cream Cheese Icing: Utilizing an electric mixer, blend the cream cheese and butter until smooth. Slowly incorporate the reserved icing sachet and icing sugar, mixing until fully combined. Pour in the milk and continue to mix until smooth. Set aside 3/4 cup of the icing in a small bowl. Then, gently tint the icing pale yellow using food coloring.
  • Make 2cm intervals slices on the top of the bar cake, being careful not to cut all the way through. Fill each cut with yellow icing, spread gently to look like butter, and finish by adding sprinkles on top.
  • Uncover the ice-cream cake and place a plate on top. Flip the cake onto the plate, removing the glass bowl and plastic wrap. Spread a bit of leftover icing in the middle of the serving board. Gently place the cake right-side up on the board.
  • Transfer the icing to a large piping bag with a 7mm round nozzle. Pipe icing over the cake to create spaghetti. Arrange meatballs on top and add additional strands of spaghetti over some meatballs. Drizzle with strawberry topping for pasta sauce and sprinkle grated chocolate for parmesan. Freeze until ready to serve.
  • Garnish with garlic bread and sprinkle with the rest of the grated chocolate (refer to Notes).

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