Ice cream birthday cake
Looking for the easiest birthday cake you can make - and one that kids will adore? Try this simple ice cream cake that can be sliced and served on a plate or placed in an ice cream cone with a scoop.
Ingredients:
- 1.5 litres vanilla ice cream
- 1 pkt Choc Ripple biscuits
- 1 Kit Kat
- 1 pkt coloured sprinkles
- 100ml pouring cream
- 25g pure icing sugar
Method:
Take the ice cream out of the freezer for 15 minutes to soften before beginning to assemble your cake.
Place half the packet of biscuits into a plastic bag. Knot the top of the bag and smash the biscuits roughly into large peices. Set aside.
Line the sides and bottom of a 20cm round baking tin, or a springform tin, with plastic cling wrap.
Scoop half the softened ice cream into the prepared tin and smooth down with the back of a spoon.
Tip the broken biscuits pieces onto the ice cream to make a generous layer of biscuits. Leave a small border free of biscuits at the outer edge.
Scoop the remaining ice cream on top of the biscuits and smooth down again to make the top of the cake completely flat.
Place back in the freezer to set for 1 hour.
To decorate, combine the icing sugar and the pouring cream and whip until just stiff. Dip two Kit Kat fingers into the cream and then dip into the coloured sprinkles. Set aside.
To unmould the ice cream cake, gently turn the tin upside down onto a serving dish. The cake should slide out of the tin but if it sticks, you can tug gently on the plastic wrap to ease it out. Once on the dish, peel back the plastic wrap and discard.
Place a small dollop of the whipped cream on the cake and top with the Kit Kat finger.
Using a knife, smear a thin layer of the cream around the bottom of the cake and cover with the sprinkles.
Place back in the freezer until ready to serve.
Place half the packet of biscuits into a plastic bag. Knot the top of the bag and smash the biscuits roughly into large peices. Set aside.
Line the sides and bottom of a 20cm round baking tin, or a springform tin, with plastic cling wrap.
Scoop half the softened ice cream into the prepared tin and smooth down with the back of a spoon.
Tip the broken biscuits pieces onto the ice cream to make a generous layer of biscuits. Leave a small border free of biscuits at the outer edge.
Scoop the remaining ice cream on top of the biscuits and smooth down again to make the top of the cake completely flat.
Place back in the freezer to set for 1 hour.
To decorate, combine the icing sugar and the pouring cream and whip until just stiff. Dip two Kit Kat fingers into the cream and then dip into the coloured sprinkles. Set aside.
To unmould the ice cream cake, gently turn the tin upside down onto a serving dish. The cake should slide out of the tin but if it sticks, you can tug gently on the plastic wrap to ease it out. Once on the dish, peel back the plastic wrap and discard.
Place a small dollop of the whipped cream on the cake and top with the Kit Kat finger.
Using a knife, smear a thin layer of the cream around the bottom of the cake and cover with the sprinkles.
Place back in the freezer until ready to serve.
Notes:
- This recipe can be used as a template for a variety of different ice cream cakes - you could add a layer of fresh strawberries, or frozen raspberries, inside the cake. Or use two (or more) different flavours of ice cream to get a striped effect.
- The cream is being used as a glue for the decorations - if you don't want to use cream, you can try warming the surface of the cake slightly with a knife dipped in tepid water and then adding your decorations. Just be sure to place the cake back in the freezer to ensure this method works.
- This recipe was created by Ella Walsh for Kidspot
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