Choc-honeycomb ice-cream cake
date:Dec 02, 2013



Ingredients

4 litres chocolate ice cream
2 litres vanilla ice cream
3 x 50g Violet Crumble bars, roughly chopped
Half a 250g packet Choc Ripple biscuits, roughly chopped
Maltesers, frozen raspberries and chopped Violet Crumble, to serve

Method

1. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides.

2. Spoon 2 litres chocolate ice cream into a large bowl.

3. Set aside for 10 minutes to soften. Stir until smooth. Spoon into
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