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Choc Mint Cherry Ice Cream Cake

This is an easy dessert that can be made well in advance for Christmas Day...and it's a cool ending to a summer meal. Serve with fresh cherries on the side.

Linda Queensland, Australia

Ingredients
Serves: 8 

  • 3/4 cup raw almonds
  • 1 x 80g Cherry Ripe bar
  • 3 x 35g Peppermint Crisp bars
  • 1 x 40g Mint Aero bar
  • 1.8 litre tub vanilla ice cream

Directions
Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Leave the tub of ice cream out to melt.
  2. Line a tray with baking paper and toast the almonds at 180 degrees C for 10-15 mins.
  3. Allow to cool and chop the almonds finely on a board or in a food processor.
  4. Chop the candy bars into tiny pieces. (It helps if they are cold from the fridge)
  5. Once the ice cream has melted, tip it into a large bowl for mixing.
  6. Add 3 tablespoons of the nuts (reserve some for the base later).
  7. Stir through the chopped candy bars.
  8. Prepare a 13x23cm loaf tin by wetting it and lining it with a layer of plastic wrap.
  9. Pour the ice cream mixture into the tin, smoothing the top.
  10. Finally coat the top evenly with the rest of the toasted almonds.
  11. Cover with plastic wrap and freeze overnight.
  12. To serve: leave out for a few minutes to melt slightly, and turn upside down onto a board or serving platter. Remove plastic wrap and slice. Serve with fresh cherries on the side.

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