How’s the weather at your place?  The Sunshine has definitely been shining here, pity it seems to have brought along his friend humidity.  I’m melting can be heard regularly coming from my mouth!  Along with the cooler weather disappearing, it seems that my desire to eat much that is hot has jumped out the window too.  So I thought it would be perfect to talk about desserts for this weeks Sunshine Sunday. I considered making and sharing a few different recipes, like this Clinker Slice from Lucy at Bake Play Smile, or maybe these Cherry Ripe Balls from Lauren at Create Make Bake and I even trawled through the Dessert board on my Pinterest account.  Nothing seemed to jump out at me though and I wanted something that was cold, as well as yummy.  I also didn’t want to be standing in my hot kitchen for too long! I finally settled on an Ice cream cake.  I made one for Christmas Day a couple of years ago and it was delicious.  Unfortunately I lost the recipe so this one was made from scratch.  The recipe that I have is to fit into a loaf tin.  If you want a bigger cake, just use more ice cream.  Also you can buy triple chocolate ice cream which has vanilla, chocolate and dark chocolate icecream.  If you don’t have the room, you can buy this instead of the vanilla and chocolate separately.  I didn’t measure the ingredients that I mixed with the ice cream either, I just added them until it looked like a decent mix.

Layered Ice Cream Cake

Ingredients

• 1 Litre Chocolate Ice cream
• 1 Litre Vanilla Ice cream
• 1 loaf tin
• Baking paper
• 1 packet of banana lollies
• 1 packet of chocolate biscuits
• 2 Violet Crumble Bars
• 2 Flake Bars

Method

1. Take the ice cream out of the freezer so that it can soften a little.  It makes it easier to mix everything together.
2. Put the loaf tin in the freezer.  This helps the ice cream go hard quicker.
3. Chop up the banana lollies.  Each lolly should be cut up into about 4 pieces.
4. Spoon the chocolate ice cream into a bowl.
5. Mix in the banana lollies and crumble the chocolate biscuits.  You can use a rolling pin to crush them, but don’t use a food processor or this will make the biscuits too fine.
6. Take the loaf tin out of the freezer and line it with baking paper.  Make sure you have enough overlapping the sides that you can use them as handles to pull the ice cream cake out of the tin.
7. Spoon the chocolate ice cream mix into the loaf tin.  Use a tablespoon to press it into the corners.
8. Put the tin in the freezer so that the chocolate ice cream can set a little while you mix the vanilla ice cream.
9. Spoon the vanilla ice cream into a bowl.
10. Bash the hell out of the violet crumble.  I found it easier to keep it in the packet and do it with a rolling pin.
11. Crumble the flake into the vanilla ice cream and mix in the violet crumble.  Mix it all together until well combined.
12. Spoon the vanilla ice cream mixture into the loaf tin, using a table spoon to smooth it out on top.
13. Cover the ice cream cake with glad wrap and put it in the freezer over night.
14. Enjoy!

What is your favourite kind of dessert?  Have you ever made an ice cream cake?

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