Cheat’s choco­late vanilla ice-cream cake


The Mail on Sunday - You - - FOOD -

Se­lect an 18cm loose-bot­tomed cake tin (or a straight-sided souf­flé dish). Have ready 1 x 500ml tub vanilla ice cream, 1x 500ml tub choco­late ice cream and 125g Bel­gian choco­late sauce (you need a thick, spoon­able sauce rather than a runny one). Re­move the vanilla ice cream from the freezer 30-45 min­utes in ad­vance to soften. Spoon it into your tin or dish, press­ing it into the cor­ners. Place a sheet of cling­film over the top and press down to level, then re­move the cling­film and smooth us­ing a spoon. Cover and freeze for a cou­ple of hours. Again, re­move the choco­late ice cream from the freezer 30-45 min­utes in ad­vance. Spread the choco­late sauce over the vanilla ice cream, scat­ter over 50g mini marsh­mal­lows in a sin­gle layer and press them into the choco­late sauce. Spoon over the choco­late ice cream and level it in the same way as the vanilla, press­ing down well to en­sure that it fills the gaps be­tween the marsh­mal­lows. Cover the sur­face with cling­film and freeze for at least 4 hours or overnight. To serve, run a knife around the edge and in­vert on to a plate. Dec­o­rate with ex­tra snipped marsh­mal­lows and choco­late shav­ings. To serve, slice into wedges like a cake (dip­ping the knife into boil­ing wa­ter first).

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