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Bubble o’bill ice-cream cake recipe
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Prep Time:
425 minutes
Cook Time:
Total Time:
425 minutes
Easy and delightful ice cream cake recipe.
Ingredients:
  • 250g packet Choc Ripple biscuits
  • 75g solid coconut oil
  • 4l tub vanilla ice-cream, softened slightly
  • 62.50 ml chocolate sprinkles, plus extra, to decorate
  • 150g dark chocolate, chopped
  • 8 Bubble O’Bill ice-creams, sticks removed
  • 150ml thickened cream, whipped
Instructions:
  • Grease two 18cm round springform pans and line bases and sides with baking paper. Crush biscuits in a food processor until finely crushed. Melt 50g of coconut oil in a small heatproof bowl in the microwave for 10-20 seconds. Add melted coconut oil to the crushed biscuits and process until combined. Divide the biscuit mixture evenly between the pans and press down firmly over the base using the back of a spoon. Place the pans in the freezer for 15 minutes to set.
  • Mix together the ice-cream and sprinkles in a bowl, then divide the mixture evenly between pans, smoothing the surface. Cover with plastic wrap and freeze for 6 hours or overnight until firm.
  • In a small microwave-safe bowl, combine dark chocolate and the remaining 25g of coconut oil. Microwave in 30-second intervals, stirring occasionally, until melted. Allow to cool for 5 minutes.
  • Place one cake on a plate with the biscuit layer facing up. Place the other cake on top and smooth around the join using a flat-bladed knife. Set aside 1 tablespoon of the chocolate mixture. Spread the remaining chocolate mixture on top of the cake, allowing it to drip over the edge. Use the reserved chocolate mixture to coat the back of the Bubble O’Bills and attach them to the outside of the cake. Freeze for 1 hour to set.
  • Using a piping bag fitted with a plain nozzle, pipe the cream around the edge of the cake for decoration. Sprinkle extra sprinkles on top. Serve immediately or place back in the freezer.

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