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11 May 2011

Choc Mint Ice-Cream Cake

Ice-cream, chocolate cake and peppermint..... What could taste better?

  • 2L mint choc chip ice-cream, softened (not melted.)
  • 1 Chocolate mud cake (brought is fine)
  • 1 tsp peppermint essence (I didn't use this and it was still amazing)
  • Something to decorate the top with (i used chocolate chips and chopped peppermint crisp bar)
  1. Soften your ice-cream out on the bench if you haven't already.
  2. Remove and throw away icing from mud cake. Using a serrated knife, split cake in half horizontally. Place 1 cake round between 2 sheets of baking paper. Using a rolling pin, roll cake out to fit your round spring form pan. Repeat with remaining cake round.
  3. Place 1 cake round into spring form pan. Drizzle with half the essence. Spread half the ice-cream over cake. Top with remaining cake round. Drizzle with remaining essence and spread remaining ice-cream over the top. Decorate top of cake if desired then cover the surface with plastic wrap, then with foil and freeze overnight.
  4. Transfer to a plate, stand for 5 Min's to soften slightly. Serve.