Feast on this Flake-Filled Ice-Cream Cake
Prep time: 7:30 mins | Cook time: 10 mins | Makes: Serves 8
Ingredients
- 30 small-sized Cadbury Flake bars
- 1L of vanilla ice-cream
- 2 eggs
- 70g (1/3 cup) of caster sugar
- 50g (1/3 cup) of self-raising flour
- 1 1/2 tablespoons of cocoa powder
We think it's about time you met your new favourite dessert.
Introducing the Flake-filled Ice-Cream Cake of your sweetest dreams!
What's not to love about a cake that's made out of chocolate, wedged between thick layers of creamy, vanilla ice cream and topped off with 50 Cadbury Flake chocolate bars. Can you say de-ca-dent?!
Perfect to serve on Christmas Day lunch, this dessert will have your children (and the adults) begging for more.
Method
Preheat the oven to 200C and grease a medium sized loaf pan and a larger sized slice pan, before lining them both with baking paper. Allow for the paper to hang over the sides a little.
Arrange 25 of the Flake bars over the base of the prepared loaf pan, trimming to fit (if it doesn't). Reserve any of the crumbs and put them to the side. Use a large metal spoon to scoop half of the ice-cream into large, flat pieces before laying it over the layer of Flakes. Set this aside to soften slightly and use the back of a spoon to smooth the surface, pressing down firmly before placing in the freezer for an hour.
Use the electric beaters to beat both the eggs and sugar in a bowl for about 5 minutes or until the mixture is thick and visibly volumptuous. Then, sift the flour and cocoa powder together before using a spatula to fold them into the egg and sugar mixture until everything is combined.
Pour the cake mixture into the pre-prepared slice plan, making sure the mixture is spread evenly across the base. Bake this for 10 minutes or until the sponge cake springs back at you (lightly) when touched in the centre. Set this aside in the pan for 5 minutes so that it cools before turning it over and place it on a wire rack to cool completely.
Chop the remaining Flake bars and combine it with the reserved crumbs left over from step 2. Sprinkle this mixture evenly over the ice-cream layer in the loaf pan, before adding a second layer of the remaining ice-cream, leaving a 1.5cm gap at the top of the pan. Trim the cooled down sponge cake to fit the loaf pan and be sure to press it firmly over the ice-cream layer. Cover the pan in plastic wrap and place it in the freezer for at least 6 hours or overnight.
Run a flat-bladed knife around the edge of the loaf pan to loosen the ice-cream cake and turn it out onto a chilled serving platter. Cut it into slices (as big as you want, no judgement), and dig in!
