Description
This Christmas ice cream cake is a no-bake festive dessert made with ice cream, Maltesers, and white chocolate. Easy, impressive, and perfect for hot Aussie holidays!
Ingredients
Units
Scale
3L of ice cream (your favourite flavour, I used mint choc-chip)
2 large packets of Maltesers
200g white chocolate, melted
3 jaffa chocolate balls (I use Darrell Lea)
Instructions
- Leave your ice cream out on the kitchen bench for 15 minutes so it goes soft. Put a load of washing on, or go and check the mail.
- Place the soft ice cream into a small bowl. It’s a good idea to measure your cake stand, to make sure the cake is going to fit. I used mint choc-chip ice cream because I liked the green for Christmas, but choose your favourite flavour. Or try a few different flavours.
- Place in the fridge for at least an hour to set.
- Wet a tea towel with boiling hot water, and rub over the outside of the bowl {to release the ice cream from the sides of the bowl}. Turn your ice cream out onto your cake stand. Cover in Maltesers. If you’re working on a hot day, you might need to return the cake to the freezer so it doesn’t melt.
- Once completely covered, drizzle with the melted white chocolate and top with the three Jaffas and some cardboard leaves.