INGREDIENTS
2 x 220g bottles chocolate Ice Magic (flavoured ice-cream coating)
2 litres good quality cookies and cream ice-cream
1 litre good quality chocolate ice-cream
500g strawberries, to serve
METHOD
Spray a 22cm springform pan with oil spray and line the base and
sides with a double layer of baking paper extending 6cm above the rim
of the pan.
Squeeze one bottle of the Ice Magic over the base of the prepared pan
and spread to cover surface. Tap on bench to settle. Place in the
freezer until set.
Scoop half the cookies and cream ice-cream into a bowl and stand at
room temperature for 5-10 minutes or until softened slightly. Spoon
over
the Ice Magic layer; press into an even layer with the back of a spoon.
Freeze
for 1 hour or until firm.
Scoop the chocolate ice-cream into a bowl and stand at room
temperature for 5-10 minutes or until softened slightly. Spoon over
cookies and cream layer; press into an even layer with the back of a
spoon. Freeze for 1 hour or until firm.
Scoop the remaining cookies and cream ice-cream into a bowl and
stand at room temperature for 5-10 minutes or until softened slightly.
Spoon over chocolate layer; press into an even layer with the back of a
spoon. Cover and freeze overnight.
To serve, remove the side of the pan and carefully transfer cake to a
chilled serving plate or cake stand. Top with the strawberries and
drizzle with the remaining Ice Magic. Serve immediately.
0 Comments