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| Ice Cream Cake |
Ingredients:
- 900 ml soft scoop vanilla ice cream
- 100 g raspberries
- 150 ml single cream
- 75 g Bitsa Wispa, halved
- 125 g chocolate
Directions:
1. Line a 1 litre bowl with cling film.
1. Line a 1 litre bowl with cling film.
2. Mix the ice cream with the Bitsa Wispa and raspberries and pile into the bowl, level the top and place in the freezer for 1-2 hours.
3. Place the single cream into a saucepan and heat. Pour over the broken chocolate in a bowl and stir to melt the chocolate. Leave to cool.
4. Remove the mixture from the freezer, remove from the bowl by dipping quickly in boiling water and place onto a serving plate. Spread the chocolate over the top and sides and place back into the freeze.
