These Mini Ice Cream Cakes are an easy to make treat which are a great Easter dessert idea.
Sandwich 2 flavours of ice cream between a biscuit base and chocolate flake topping, then finish with chocolate mini eggs.
Ingredients
- 200g chocolate digestive biscuits
- 50g butter
- 600g each of 2 ice cream flavours - I use strawberry and vanilla
- 5 chocolate flake bars (approx 125g)
- 20 chocolate mini eggs to decorate
Directions
- Place the chocolate biscuits into a large food bag. Using a rolling pin, crush the biscuits until no large pieces remain.
- Melt the butter in a non-stick pan. Remove from the heat, tip in the biscuit crumbs. Give everything a good stir to coat the crumbs in the butter and melt the chocolate of the biscuits a little.
- Spoon 1 level tablespoon of biscuit mixture into each of the mini cheesecake pan moulds. Using a tamper (or similar tool) press the mixture to a level disc.
- Add 2 tablespoons of ice cream on top of the base, using the back of a teaspoon to spread it evenly and ensure its (roughly) level.
- Place the pan in the freezer for 30 minutes to firm everything up.
- Remove from the freezer, add 2 tablespoons of the alternative ice cream to each mould, ensuring its levelled.
- Cut each flake into quarters. Crumble each piece into one of the moulds, making sure the ice cream is fully covered.
- Place the moulds back in the freezer until ready to serve, but for at least 1.5 hours.
- When ready to serve, remove the moulds from the freezer and very slowly push each mini ice cream cake out from the bottom.
- Carefully remove the mould base, decorate each cake with a chocolate mini egg.
- Serve immediately.
Mini Ice Cream Cakes Recipe Notes:
This recipe requires a 20 hole, loose based mini cheesecake pan mould.
If you don't have any mini moulds, try using a standard 20cm cake tin to make a large version - just make sure it's loose based so you can remove the dessert easily. This will also require doubling up on the freezing times.
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