Name: Kids’ rainbow ice-cream cake
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2L neapolitan ice-cream, plus extra, to decorate; 1/2 cup freckles, roughly chopped, plus extra to decorate; 1/2 cup chopped marshmallows, roughly chopped, plus extra to decorate; 1/2 cup raspberries lollies, roughly chopped, plus extra to decorate; X-Treme Strawberry Sour Straps, white choc whirls, sprinkles, strawberry topping, to decorate; Note: Allow overnight freezing

Ingredients

2L neapolitan ice-cream, plus extra, to decorate

1/2 cup freckles, roughly chopped, plus extra to decorate

1/2 cup chopped marshmallows, roughly chopped, plus extra to decorate

1/2 cup raspberries lollies, roughly chopped, plus extra to decorate

X-Treme Strawberry Sour Straps, white choc whirls, sprinkles, strawberry topping, to decorate

Note: Allow overnight freezing

Method

Put vanilla, chocolate and strawberry ice-cream in separate medium bowls. Stand ice-cream for 5 minutes to soften but not melt. Add freckles to chocolate ice-cream and stir gently to combine. Add marshmallow to vanilla ice-cream and stir gently to combine. Add raspberries to strawberry ice-cream and stir to gently combine.

Spoon chocolate ice-cream mixture into an 18 x 7cm-deep non-stick deep loose-based round cake tin. Top with strawberry ice-cream mixture, followed by vanilla ice-cream mixture. Cover tin with plastic wrap. Tap tin firmly on a flat surface to remove air bubbles, then freeze overnight.

Unmould ice-cream cake (if tight, rub a hot cloth around edge of tin to soften ice-cream slightly). Put cake on a cake stand. Decorate with extra scoops of ice-cream and confectionery. Top with sprinkles and drizzle with strawberry topping. Serve.

This recipe originally appeared in Family Circle, Christmas 2015.

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Ingredients

Method

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