adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas celebration chocolate ice-cream cake
0 Likes
Prep Time:
420 minutes
Cook Time:
55 minutes
Total Time:
475 minutes
Indulgent Christmas ice-cream cake for a festive feast that will impress all!
Ingredients:
  • 583g chocolate packet cake mix (with ready-made frosting)
  • 57.50 gm vegetable oil
  • 2 litres vanilla ice-cream, softened rose-pink food colouring
  • 2 x 55g Turkish Delight chocolate bars, finely chopped green food colouring
  • 1/2 tsp peppermint essence
  • 6 Mint Slice biscuits, finely chopped
  • 1/2 x 30g Flake chocolate bar, crushed
  • Crushed silver cachous, to serve
  • Raspberries, to serve
  • Crumbled Flake chocolate bar, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan, then line the base and sides with baking paper, leaving a 2cm overhang on all sides.
  • In a large bowl, combine cake mix, eggs, oil, and 3/4 cup cold water. Use an electric mixer to blend on low speed for 30 seconds until just mixed. Increase speed to medium and beat for 2 minutes until fully combined. Transfer batter to prepared pan and bake for 50-55 minutes, covering with foil if necessary to prevent overbrowning, until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare loaf pan by washing and drying it thoroughly, then greasing it. Line the base and sides of the pan with baking paper, leaving a 6cm overhang on all sides. Level the cake top with a serrated knife and then carefully slice the cake horizontally into thirds.
  • Divide the ice-cream between 2 bowls. Color one portion pink and mix in the Turkish Delight. Color the remaining portion green and fold in the peppermint essence, biscuits, and crushed Flake.
  • Spread the cake base in the pan, layer with pink ice-cream, then smooth it out. Add the middle cake layer, spread green ice-cream, and smooth it. Finish with the cake top and cover with plastic wrap. Freeze overnight until firm.
  • Allow to sit at room temperature for 3 to 5 minutes to soften slightly. Transfer onto a plate, then garnish with frosting, cachous, raspberries, and crumbled Flake. Serve and enjoy!

Similar Recipes