Mint cho­co­late ice-cream cake

Australian Women’s Weekly NZ - - CONTENTS -


2 x 200g pack­ets Mint Slice bis­cuits 50g but­ter, melted 200g pep­per­mint dark cho­co­late, chopped coarsely 1 litre good-qual­ity cho­co­late ice-cream, soft­ened slightly 5 x 35g Pep­per­mint Crisp bars, chopped coarsely 1 litre good-qual­ity vanilla ice-cream, soft­ened slightly Cho­co­late Ice Magic, to as­sem­ble fresh mint leaves, to serve

1 Grease and line a 22cm round spring­form pan with freezer film or bak­ing pa­per. 2 Process 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. 3 Com­bine the pep­per­mint cho­co­late and the cho­co­late ice-cream in a large bowl; spread over pre­pared base. Freeze for 30 min­utes or un­til slightly firm. 4 Com­bine 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. 5 To serve, re­move the cake from the pan and trans­fer to a serv­ing board or plat­ter. Squeeze 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. Suit­able to freeze.

“For lovers of cho­co­late and pep­per­mint this is the ul­ti­mate dessert.”

Mint cho­co­late ice-cream cake

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