Saturday, February 9, 2008

Home Made Ice Cream Cake

2 (600 ml) cartons cream
2 (400 g) cans sweetened condensed milk
250 g peppermint crisp candy bars (or confectionary of your choice)
contrasting food coloring

Line a square cake tin of desired size with plastic wrap.
Beat 1 carton of cream with 1 tin of condensed milk until the consistency of whipped cream.
Spread evenly into the tin and place in the freezer.
M,eanwhile beat the other carton of cream and condensed milk to the same consistency.
Add crushed peppermint crisps or desired confectionary.
Colour with food colouring until desired colour is reached.
Carefully spread over previous mix.
Press more plastic wrap gently onto top of mix (this stops it from going "icy").
Freeze over night until firm
To serve, remove from tin by turning up on desired serving dish, decorate as desired.

- §u§AnA

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