Mint chocolate ice-cream cake
Combining the brilliant flavours of sweet chocolate and refreshing peppermint, this delicious ice-cream cake makes the ultimate dessert for celebrations. It's finished off with crunchy Mint Slice biscuits and fresh mint leaves to create a visual, and flavour, sensation.
- 20 mins preparation
- 8 hrs marinating
- Serves 8
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Ingredients
Mint chocolate ice-cream cake
- 2 x 200g packets mint slice biscuits
- 50 gram butter, melted
- 200 gram peppermint dark chocolate, chopped coarsely
- 1 litre good-quality chocolate ice-cream, softened slightly
- 5 x 35g peppermint crisp bars, chopped coarsely
- 1 litre litre good-quality vanilla ice-cream, softened slightly
- chocolate ice magic, to assemble
- fresh mint leaves, to serve
Method
Mint chocolate ice-cream cake
- 1Grease and line a 22cm round springform pan with freezer film or baking paper.
- 2Process half the biscuits in a food processor until fine crumbs; stir in the melted butter. Press the mixture over the base of the prepared pan; refrigerate while preparing filling.
- 3Combine the peppermint chocolate and the chocolate ice-cream in a large bowl; spread over prepared base. Freeze for 30 minutes or until slightly firm.
- 4Combine the Peppermint Crisps and vanilla ice-cream in a large, clean bowl; spread over the chocolate ice-cream layer. Cover with freezer film and then freeze overnight.
- 5To serve, remove the cake from the pan and transfer to a serving board or platter.
- 6Squeeze a little Ice Magic onto the back of one Mint Slice biscuit, position on side of cake and hold until it is set. Repeat with biscuits and Ice Magic all the way around side of cake. Top with fresh mint leaves and serve immediately.
Notes
Suitable to freeze.
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