Wow your dinner guests by serving this home-made Caramilk Viennetta ice-cream cake. It’s simple to assemble and you can make it ahead of time and keep it in the freezer until you’re ready to serve.
Ingredients
- 1.5 litres vanilla ice-cream
- 270g (1 1/2 blocks) Caramilk chocolate
- 125ml thickened cream
Method
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Step 1Remove ice-cream from freezer to soften. Line a 1.5 litre loaf tin with plastic wrap, leaving some to overhang the sides.
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Step 2Melt Caramilk in short bursts in the microwave. Use a spatula to spread thin layers of melted Caramilk onto several pieces of baking paper. Place on a tray and refrigerate to set. Once set, break up into large shards.
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Step 3Spread one quarter of the ice-cream into the base of the prepared tin. Top with some shards of Caramilk. Continue two more layers of ice-cream and Caramilk, and finish with a fourth layer of ice-cream. Reserve remaining Caramilk shards to decorate the finished cake. Cover the ice-cream with overhanging plastic wrap and place into a freezer for at least 4 hours.
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Step 4Whip cream until thick and stable. Place in a piping bag with a rosette tip.
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Step 5When you are ready to serve, remove cake from freezer and unpeel plastic wrap. Place serving platter upside down on top of the cake then quickly flip it and allow the cake to slide out. Remove all of the plastic and discard. Place reserved Caramilk shards on top, then pipe a border of whipped cream rosettes. Slice and serve.
Recipe Notes
Keep any leftover ice-cream cake in an air-tight container in the freezer.
Recipe and photo by Greer Worsley.
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