When I was a kid Viennetta was the height of luxury when it came to Sunday after dinner treats. I suspect that is what sparked the trend (on my street) of ice-cream birthday cakes. It didn’t matter that we didn’t have the weather to go with them, they seemed fancy and different and that was good enough for us. Our cakes were a little less extravagant looking than Viennetta. They were basically a block of ice cream with some whipped cream and smarties on top. For this recipe I’ve decided to give simple ice cream cake a bit of a makeover with a surprise inside. The kids can of course lend a helping hand.
Ingredients
Ingredients:
1 block of HB vanilla ice cream
1 pack of wafer biscuits
Marshmallows
Whipping cream
Chocolate and toffee sauce for decorating (Marks & Spencer).
Method:
- Cut the block of ice cream into equal slices.
- Assemble as shown in the picture. You are making a little ice-cream igloo with space in the middle for your water biscuits.
- Pop back into the freezer to keep it nice and firm.
- Whip up your cream.
- Cover the front, sides, top and back with whipped cream.
- Place your marshmallows in rows on top.
- Drizzle generously with chocolate and toffee sauce. There’s no need to be neat and tidy with this recipe, its all about indulgence.
- Slice into it and enjoy.
Assembly
Ready to Eat
Ready to Eat
