Photography by Steve Brown
We can't decide what we love most - the rich cake, the juicy strawberry hidden in the pink ice-cream or that you only need three ingredients all up.
30 - 150 minutes
Ingredients (serves 8)
- 1 x 2L ctn Neopolitan ice-cream
- 1 x Woolworths Round Chocolate Mud Cake
- 1 x 410g can strawberries in light syrup
Transfer the strawberry ice-cream and vanilla ice-cream to separate bowls. Set aside to soften slightly. Return the chocolate ice-cream to the freezer.
Use a large serrated knife to cut the cake in half horizontally. Place the cake base, cut-side up, on a serving plate. Spread with the vanilla ice-cream. Top with the remaining cake, cut-side down. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.
Meanwhile, drain the strawberries and pat dry with paper towel. Coarsely chop. Add to the strawberry ice-cream and stir until well combined. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.
Arrange alternate scoops of chocolate and strawberry ice-cream around the edge of the cake and serve.
With a twist: Hokey pokey ice-cream cake: Replace the Neapolitan ice-cream with vanilla ice-cream. Replace strawberries with finely chopped Nestle Violet Crumble. Drizzle over bought caramel sauce to serve.
Good Taste - September 2009, Page 75
Recipe by Nadia French