Mocha & Caramel Ice Cream Cake

by admin

INGREDIENTS
3L Vanilla Ice Cream
4 x Caramel Milk sticks chopped plus extra to serve
2 x Mocha sponge rolls (you can use any flavour)
fresh or frozen strawberries to serve
METHOD
Step 1
Grease a 6cm-deep, 20cm round (base) springform cake pan, line base and side with 4 layers of baking paper, extending paper 9cm above edge of pan.
Step 2
Place ice-cream in a large bowl. Stand for 10 minutes or until softened (ice-cream should not be melted).
Step 3
Meanwhile, cut each sponge roll into 7 slices. Arrange slices across base and around side of prepared pan in 3 rows, lightly pressing to secure.
Step 4
Roughly chop Lindt Caramel Chocolate sticks and add to bowl with ice-cream. Fold into ice-cream until just combined. Spoon half the ice-cream mixture into pan, pressing gently with a spatula to compact. Repeat with remaining ice-cream mixture. LEAVE SOME FOR SERVING. Level top with a spatula. Arrange remaining roll slices over ice-cream mixture, lightly pressing to secure. Cover with plastic wrap. Freeze overnight.

Step 5
Dollop cake with Soft set aside ice cream. Top with extra chopped caramel chocolate, strawberries and Serve immediately. Enjoy 🎂🍨🍧🍦

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