If you can melt ice cream, you can make this cake.
Ice cream cake is especially good for those of you that are in a hot part of the world for the festive season as it is a deliciously cooling way to finish off your Christmas feast. And the best part of it is that you can make it in advance and keep it in the freezer.
It would also work well as an alternative dessert for children or picky teenagers.
I used my supermarket’s own brand ice cream to keep the cost down but you can use your favourite.
The recipe is adapted from one that I found in the December 2009 issue of Super Food Ideas magazine.
Ingredients – serves at least 12:
- 400g/14oz jar pitted cherries in juice (not syrup)
- 250g/9 oz cream cheese (I used Philadelphia), softened
- 2 litres/quarts vanilla ice cream, softened
- 27 plain chocolate cookies (such as…
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