The per­fect MATCH

Woman’s Day (NZ) - - Your Beauty -

We all love a sum­mer wed­ding, but sen­si­tive tooth pain can be a ma­jor hitch at the re­cep­tion. So say “I do… want Col­gate ® to match me up with a so­lu­tion,” and you can en­joy the likes of this beau­ti­ful ice cream cake.

Choc cherry ice cream cake SERVES 8 PREP 10 MINS (PLUS FREEZ­ING)

250g packet plain cho­co­late bis­cuits, bro­ken 100g but­ter, melted 500g frozen pit­ted cher­ries 2 litres vanilla ice cream, soft­ened ½ cup dark cho­co­late fudge sauce 2 ta­ble­spoons dark rum Maraschino cher­ries, to serve

1. Grease and line a 20cm round spring­form pan with bak­ing pa­per.

2. In a food pro­ces­sor, pulse bis­cuits un­til fine crumbs form. Add but­ter and process un­til com­bined.

3. Press crumb mix­ture into base of pan. Freeze 15 min­utes.

4. Top frozen base with cher­ries. Top with just enough soft­ened ice cream to cover the cher­ries. Freeze 1 hour.

5. In a small bowl, com­bine sauce and rum. Swirl the sauce mix­ture through re­main­ing ice cream and dol­lop over cherry layer. Freeze at least 4 hours un­til set.

6. Re­lease cake from pan and place on a serv­ing dish. Dec­o­rate with maraschino cher­ries and cut into wedges to serve.

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