- Tutti Frutti Ice Cream Cake.jpg (32.37 KiB) Viewed 232 times
Takes: 25 minutes (plus freezing time)
Serves: 10
No nutritional information available.
Ingredients
- Vegetable oil, for greasing
- 3l vanilla ice cream, softened for 10 minutes (but do not let it melt)
- 175g packet gummy mix (such as Haribo)
- 107g packet crispy M&M's, plus extra to decorate
- 50g hundreds and thousands (or use other sprinkles)
- 250g malted milk biscuits
- 100g butter, melted
- Pink food colouring
Method
1. Grease a deep 12cm x 20cm loaf tin and line the base and sides with baking paper, extending over the edges of the pan.
2. Place the ice cream in a large bowl. Fold in the gummy mix, M&M's and half the hundreds and thousands. The sweets may marble the ice cream.
3. Spoon the remaining sprinkes over the base of the tin. Top with the ice cream mixture and level out. Freeze for 10 minutes.
4. Meanwhile, blitz the biscuits into crumbs in a food processor. Add the butter and pulse until combined. Alternatively, put the biscuits into a plastic food bag and smash with the end of a rolling pin or wooden spoon. Mix with the butter in a bowl. Tint the mixture pink using one or two drops of food colouring. Spoon the crumb mixture over the ice cream in the tin, pressing gently. Freeze overnight.
5. Remove from the freezer. Stand at room temperature for 5 minutes, then turn out on to a serving plate. Top with extra sprinkles and M&M's, if liked. Slice and serve straight away.
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