Frozen Choc Mint Ripple Cake
A delicious minty dessert that’s easy to create with our new Ice Dream™ Choc Mint Sandwich!
Preparation Time: 30 minutes
Baking Time: 10 minutes
Chilling Time: 2+ hours
1 packet (335g) Green’s Choc Mint Ice Dream™ Sandwich
2 tablespoons (40g) butter, melted
1 egg, lightly beaten
1 ¼ cups (300ml) cold milk
⅓ cup chocolate flavoured ice cream coating (ice magic)
1 bar (35g) chocolate peppermint crisp, roughly broken
1. Preheat oven to 180°C (160°C fan forced). In a bowl, combine chocolate biscuit mix, butter and egg. Bring the mix together with hands to form a very soft dough. Shape dough into 18 even cookie dough balls and place onto prepare cookie trays. Flatten cookie dough balls with fingers tips to form an even disc (approx. 5cm wide). Bake for 10-15 minutes or until cookies have set. Remove from oven and set aside to cool.
2. In a large bowl, place milk and Choc Mint Ice Dream™ mix. Using an electric mixer, mix on low speed until ingredients are combined, then increase to high and mix for 3 minutes.
3. Using 6 biscuits to makes 3 stacks, spread between each biscuit generously with Choc Mint Ice Dream™ mix. Lay each stack on the serving plate next to each other to form a rectangle shape. Spread remaining mix to coat the sides and top to enclose the biscuits. Place cake into the freezer for 2 hours or until set.
4. To serve, drizzle with chocolate ice cream coating and peppermint crisp.
For extra peppermint blast – use choc mint flavoured ice cream coating.