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Directions Preparation:30min › Extra time:17hours freezing › Ready in:17hours30min
Line a 22cm spring form tin with plastic wrap, leaving some hanging over the sides.
In a medium sized deep bowl, beat 1 carton of the cream, with 1 tin of condensed milk and chocolate quik together until thick. Pour into the prepared tin. freeze for about 1/2 an hour.
In a medium sized deep bowl, beat 1 carton of the cream, with 1 tin of condensed milk, strawberry quik and pink food colouring together until thick. Pour over the chocolate ice cream, cover with plastic wrap and freeze. Needs at least 8 hours.
In a medium sized deep bowl, beat 1 carton of the cream, with 1 tin of condensed milk, banana quik and yellow food colouring together until thick. Pour into a freezer container, cover and freeze. It needs at least 8 hours as well.
To Serve: Mix the half a cup of extra cream with a tablespoon of banana quik and 3 drops of yellow food colouring.
Remove ice cream cake from freezer and remove spring form tin side. Peel down the plastic wrap.
Pour the yellow cream onto the cake, making sure some dribbles down the sides. place back in freezer for 5 minutes.
Place some banana ice cream into the ice cream cone, making sure some is over the top of the cone. place cone upside down into the yellow cream. Serve.