Related Searches: Chocolate Ice Cream Cake, Coconut Milk Ice Cream
... powder, 2 cup plain flour, 1.5 tsp mixed spice, 2 tbs rum, 180 g butter melted, cooled, 0.75 cup cocoa, 2 tbs ... them to create 1 full circle), remaining ice-cream and raisin mixture. Finish with remaining cake layer. Cover ...
... until smooth. Drain the raisins, reserving rum, then fold 2/3 of the raisins into batter. Divide evenly between ... add 2 tbs rum and set aside to cool completely. To make cinnamon icing, place 500g cream cheese and 50g ...
... 100 g dark sugar, 2 medium eggs, 200 g icing. Method: Place the raisins and rum in a bowl, cover and leave in the fridge ... you cover it with your icing.Suggested serving with whipped cream. Categories: Desserts; Low salt ...
... , 200 g milk chocolate melted, 2 tbs 100s & 1000s, 12 mini waffle ice-cream cones, 2 L cookies and cream ice cream, 2 L macadamia ice cream. Method: Line a deep 18cm (base) springform pan with a double layer of plastic ...
... and, using back of a spoon, press into an even layer. Freeze for 1 hour or until firm. Spoon vanilla ice-cream over cookie base and, using back of a spoon, level surface. Freeze for 1 hour or until slightly firm. Scatter ...
... until finely chopped. Add butter and blitz until combined. Spoon into pan and press out firmly to compact. Place ice-cream in a large bowl and stand for 10 minutes or until softened but not melted. Add cooking chocolate ...
... over jam mixture. Cover and freeze for 4 hours or until set. Once set and using paper as handles, remove ice-cream mixture from pan, then using a large knife, trim edges and cut into 9 squares. Return to pan. Freeze for ...
... wrap. Place twelve upside-down rocky road mallows into prepared pan and spread over softened vanilla ice cream (return unused ice cream to freezer). Press in marshmallows and nuts and freeze for 2 hours or until firm ...
... into base of pan, smooth and return remainder to freezer. Spoon a quarter of the chocolate sauce over ice cream and scatter over a quarter of the hazelnuts. Freeze for 15 minutes. Repeat previous step alternating between ...
... loaf tin with baking paper, with ends overlapping for easy removal. Allow ice cream to melt for 30 minutes until slightly softened. Spoon ice cream into a large bowl and mash slightly. Stir through the nuts. Lightly ...
... of jam and finish with a layer of lamington fingers, joined together with more jam. Finish with a final layer of ice-cream. Freeze for 30 minutes or until you're ready to serve. Pour hard set topping over the top of the ...
... form. Stir biscuits through mixture. Pour into a 12x23cm loaf tin. Mix passionfruit with vodka. Swirl through the ice-cream mixture. Cover with plastic wrap and freeze for 6 hours or overnight until firm. Serve scoops of ...
... into bases of 6 small spring form pans. Brush with remaining syrup. Fill pans with ice-cream and smooth the tops. Freeze again until ice-cream is firm. Beat 2 egg whites with the extra 2 tbs caster sugar until stiff ...
... the mixture into a plastic lined 28x13x7cm loaf pan. Cover and freeze for 4 hours or overnight. Turn ice cream out onto a serving plate. Decorate with chocolate curls and top with extra raspberries if desired. Serve ...
... with each addition. Finish with remaining cake layer. Spread top and side of cake with a thick coat of ice-cream. Freeze for at least 2 hours or until firm. To serve, transfer to cake stand. Top with reserved popcorn ...
... cake tin with cling film, leaving sides to overhang. Flatten and place 4 bun bases into prepared pan. Spread with 1/2 tub ice-cream and top with 1/2 bottle of chocolate topping. Top with 4 flattened bun tops, 1/2 tub ...
... into a loaf tin ensuring there is a enough overhanging to cover the top of the ice cream cake. Spoon the ice cream mixture into the loaf tin. Smooth the top and scatter remaining frozen raspberries and Maltesers over ...
... Place in freezer. Combine cocoa with milk to form a smooth paste. Remove 1 tub ice-cream from freezer. Use a large knife to cut ice-cream in half. Scoop half into a food processor and return remainder to the freezer. Add ...
... processor until mixture resembles fine crumbs. Add butter and process until combined. Layer half each of the ice-cream, sorbet and raspberries in pan, gently pressing with back of spoon to remove air bubbles. Add half ...
... for 2 hours or until firm. Freeze remaining cherries for 30 minutes before serving. Invert ice-cream cake onto a platter. Serve topped with frozen cherries and remaining chocolate. Categories: Australian; Chocolate ...
... from the bowl and remove the cling film. Mix your egg whites with the cream of tartar and icing sugar until soft peaks appear. Cover the ice cream with the meringue mix and bake for 5 minutes or until the meringue starts ...
... water around the inside of the bowl and then cover the entire inside of the bowl with cling film. Place the ice cream into the bowl and flatten. Combine the brownies with the peanut butter and place the mix on top of the ...
... the inside of the bowl and then cover the entire inside of the bowl with cling film. For each ice cream flavour, leave ice cream on the counter for 10 min to soften.Using a spatula, spread a layer onto the dish and ...
... . Remove from the heat set to one side in a bowl. Combine the ice cream with the chocolate chips and re-freeze if the ice cream is too soft. Divide the ice cream into 4 and press 1 section between 2 biscuits until the ...
... , 250 g digestive biscuits crushed, 75 g butter melted, 200 g soft butterscotch fudge, 2 tbs cream. Method: Remove the ice cream from the freezer and leave to stand at room temperature for 30-45 minutes until it is well ...
... lamingtons and level the surface. Top with remaining pieces of lamington, cut-side up. Then top with remaining ice-cream mixture and smooth surface. Freeze for 6 hours or overnight, until firm. Turn out onto a plate. Cut ...
An ice cream cake using red velvet Oreo biscuits, cream cheese and thickened cream; Ingredients: 8 oreo biscuits (with filling, red velvet flavour), 10 oreo biscuits (with filling, red velvet flavour) crushed, 30 mL milk ...
... with the back of a spoon. Freeze for 1 hour or until firm. Top biscuit base with half of the ice-cream and level surface. Freeze for 1 hour. Thinly slice 250g strawberries. Place in a bowl with jam. Spread strawberry ...
... form. Add melted butter and process until combined, then press firmly over the base of the pan. Soften ice-cream at room temperature for 5 minutes. Spoon into pan over the biscuit base and smooth surface. Cover with ...
... at the base of the bowl and around the edges, keeping some aside for the top. Now layer the ice cream with the mashed banana through the center in whichever style you would like. Now push the ingredients down hard and ...
... , 2 eggs, 1 tsp vanilla essence, 1 cup icing sugar, 2 tbs water, 50 g sprinkles, 12 ice cream cones. Method: Prepare a 12 cupcake tin and place 12