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.

Pine-lime popsicle ice-cream cake
0 Likes
Prep Time:
360 minutes
Cook Time:
Total Time:
360 minutes
Pine-lime ice-cream cake with chocolate topping and confetti sprinkles - a delightful treat for any celebration!
Ingredients:
  • 6 litres splice (pine-lime) ice-cream
  • Green liquid food colouring
  • 40cm piece licorice strap, halved lengthways
  • 1/2 x 615g bottle thick 'n' rich chocolate-flavoured topping
  • 12 rainbow fruit sticks, halved crossways
  • 20.00 ml confetti sprinkles
Instructions:
  • Prepare a 24cm x 34cm rectangular baking pan by greasing it and lining the base and sides with two layers of baking paper, leaving a 3cm overhang on all sides.
  • In a large bowl, let the ice-cream soften for 10 minutes (make sure it's not melted). Add green food coloring and mix well. Transfer the ice-cream to the pan and spread it evenly. Cover with plastic wrap and freeze overnight or until firm.
  • Invert the ice-cream cake onto a rectangular cake board or serving plate. Use a small plate to cut out curves from the top corners, creating a popsicle shape. Cut 3 bite marks using a 6cm round cutter on one side of the ice-cream. Mold licorice into a drizzle shape and press onto the ice-cream to secure it, following the picture as a guide. Place it back in the freezer for 2 hours.
  • Carefully spread the chocolate topping in the outlined shape on the cake, ensuring it stays within the borders. Follow the picture to add fruit sticks and sprinkles on top. Place the cake back in the freezer for 30 minutes.
  • Insert a wooden stick at the base of the ice cream cake to create a handle. Serve promptly.

Similar Recipes