MOON ROCK ICE−CREAM

PREP TIME 1 HOUR (+ FREEZING & REFRIGERATION) SERVES 12

EQUIPMENT

1 medium ziptop plastic bag

2.5 litre (10−cup) freezer−proof bowl plastic wrap oven tray

3.5cm round cutter

4.5cm round cutter

30cm round cake board

CAKE

200g chocolate cream−filled biscuits

2 litres (8 cups) vanilla ice−cream, softened

black food colouring suitable for chocolate

DECORATIONS

110g white chocolate, chopped 150g black and white choc rocks

1 Place biscuits in ziptop plastic bag. Using a rolling pin or meat mallet, gently pound biscuits until broken into large pieces. Grease and line freezer−proof bowl with plastic wrap.

2 Place ice−cream in the bowl of an electric mixer with a paddle attachment. Add biscuit pieces and a few drops of black colouring. Mix until just combined. Spoon mixture into bowl; level top. Freeze until firm. 3 Meanwhile, line oven tray with baking paper. Melt chocolate; tint grey with some of the remaining black food colouring. Spread chocolate over tray into a thin layer; refrigerate until set. Using cookie cutters, cut various−sized rounds from chocolate.

4 Turn ice−cream onto cake board. Press chocolate rounds onto ice−cream to form moon craters. Sprinkle chocolate rocks around cake.