Flake ice-cream cake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Chocolate cake, vanilla ice-cream and 30 Cadbury Flake bars – meet your new favourite dessert.

6 Ingredients

  • 30 treat-size Cadbury Flake bars

  • 1L vanilla ice-cream (see note)

  • 2 eggs

  • 70g (1/3 cup) caster sugar

  • 50g (1/3 cup) self-raising flour

  • 1 1/2 tbsp cocoa powder

6 Method Steps

  • Step 1

    Preheat oven to 200C/180C fan forced. Grease a 11 x 21.5cm (base measurement) loaf pan and a 16 x 26cm (base measurement) slice pan. Line both with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Arrange 25 of the Flakes

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (30 treat-size Cadbury Flake bars) over the base of prepared loaf pan, trimming to fit, if necessary. Reserve any crumbs. Use a large metal spoon to scoop half the ice-cream (1L vanilla ice-cream (see note)) in large flat pieces and lay over the Flake layer. Set aside to soften slightly then use the back of a spoon to smooth the surface, pressing firmly. Place in the freezer for 1 hour.

  • Step 3

    Meanwhile, use electric beaters to beat the eggs (2 eggs) and sugar (70g (1/3 cup) caster sugar) in a bowl for 5 minutes or until thick and increased in volume. Sift in the flour (50g (1/3 cup) self-raising flour) and cocoa (1 1/2 tbsp cocoa powder). Use a spatula to fold until the mixture is just combined.

  • Step 4

    Pour the cake mixture into prepared slice pan, tilting pan to spread evenly. Bake for 10 minutes or until the sponge springs back when lightly touched in the centre. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

  • Step 5

    Meanwhile, chop the remaining Flakes and combine with reserved crumbs. Sprinkle evenly over the ice-cream layer in the loaf pan. Add a layer of remaining ice-cream, leaving a 1.5cm gap at the top of the pan). Trim the sponge to fit the loaf pan and press firmly over the ice-cream layer. Cover pan with plastic wrap and place in the freezer for 6 hours or overnight.

  • Step 6

    Run a flat-bladed knife around the edge of the loaf pan to loosen the ice-cream cake and turn out onto a chilled serving platter. Cut into slices to serve.

Tell us what you think of this recipe!

Recipe Notes

Buy a 2L tub of ice-cream and use what you need. It’s easier to scoop from a bigger tub and save the rest for another treat.

Image by Vanessa Levis

Source link

0/5 (0 Reviews)

Espresso martini trifle

Pie maker gingerbread cakes