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.

Rainbow ice-cream and jelly cake
0 Likes
Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Decadent ice cream layer cake with candy toppings and chocolate shards - a must-try showstopper best prepped in advance.
Ingredients:
  • 440g packet golden buttercake cake mix
  • 2 x 395g cans sweetened condensed milk
  • 1.5 litres thickened cream
  • 85g Original Lime Flavoured Jelly Crystals
  • 85g Original Berry Blue
  • 85g Original Strawberry
  • 85g Original Lemon
  • Chocolate mint balls, large marshmallow
  • puffs and coloured sprinkles, to decorate
  • 375g packet NESTLÉ BAKERS' CHOICE White Choc Melts
  • Green, blue, pink and yellow gel food colourings
  • Assorted sprinkles, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 22cm square cake pan with a 6cm depth and line it with two layers of baking paper. Also, grease a 22cm round springform pan with a 6cm depth, line the base with baking paper, and the sides with three layers of baking paper, extending them 8cm above the edge of the pan.
  • Follow the cake mix instructions on the packet (save the icing for later). Pour the batter into a greased square pan. Bake for 30 minutes or until a skewer comes out clean. Let it sit in the pan for 10 minutes before transferring to a wire rack to cool.
  • Trim the cake to 1 1/2cm high with a serrated knife. Use the base of the springform pan as a guide, carefully cut around the pan to create a cake circle. Put it in the prepared round pan, filling any gaps with cake trimmings. Discard the remaining trimmings.
  • With an electric mixer, whip together 1/2 cup sweetened condensed milk, 1 1/2 cups thickened cream, and lime jelly crystals until soft peaks form. Spread the mixture over the cake base in the pan, smoothing the top with a spatula. Lightly tap the pan on the counter to release any air bubbles. Freeze for 2 hours or until set.
  • Next, use the remaining 1/2 cup of condensed milk, 1 1/2 cups of cream, and berry blue jelly crystals. Pour over the frozen lime ice-cream in the pan. Freeze for 2 hours. Repeat the same process with the rest of the condensed milk, cream, and strawberry and lemon jelly crystals for two more delightful layers. Cover with plastic wrap and freeze overnight.
  • Prepare trays lined with baking paper. Melt 1⁄4 of the chocolate melts in a microwave-safe bowl on MEDIUM for 1 minute, stirring halfway through. Add green food coloring. Spread onto a tray to 2mm thickness. Sprinkle with decorations. Repeat with remaining chocolate and colors for 4 sheets. Allow to set for 20 minutes. Cut into large shards after setting.
  • Gently remove the ice-cream cake from the pan and place it on a serving plate. Press chocolate shards onto the top of the cake and garnish with chocolate mint balls, marshmallows, and sprinkles. Serve promptly.

Similar Recipes