Food and Drink

Choc Minty Ball ice-cream cake recipe

Layers of vanilla and peppermint ice cream (dotted with crushed choc mint balls) are covered in melted chocolate and topped with the striking green Darrell Lea Minty Crunchy Chocolate Balls.

8 Ingredients

– 2 x 185g pkts Darrell Lea Minty Crunchy Chocolate Balls

– 2L vanilla ice-cream

Green liquid food colouring, to tint

– 1 tsp peppermint extract

– 125g Choc Ripple biscuits

– 40g butter, melted

– 100g Darrell Lea dark chocolate, chopped

– 2 tbsp thickened cream

6 Method / Steps

Step 1

Grease a 7.5cm-deep, 8.5 x 17.5cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper 2cm above the edge of the pan. Place one packet of the chocolate balls in a sealable plastic bag. Use a rolling pin to pound and finely crush.

Step 2

Place half of the ice cream in a large bowl. Set aside, at room temperature, for 10 minutes to soften slightly. Add half the crushed chocolate balls. Use a spatula to fold together until well combined. Spoon the ice-cream mixture over the base of the prepared pan. Smooth the surface. Place in the freezer for at least 30 minutes or until required.

Step 3

Place remaining ice cream in a large bowl. Set aside, at room temperature, for 10 minutes to soften slightly. Add a few drops of green food colouring, a few drops of peppermint extract, and the remaining crushed chocolate balls. Use a spatula to fold together until well combined. Spoon mixture over vanilla ice-cream layer. Smooth the surface. Place in the freezer for at least 30 minutes or until required.

Step 4

Place biscuits in a food processor and process until finely chopped. Add butter. Process until well combined. Press mixture over top of green ice-cream layer. Freeze for 6 hours or overnight until set.

Step 5

Place dark chocolate and cream in a microwave-safe bowl. Microwave on High, stirring halfway through, for 1 minute or until melted and smooth. Set aside for 15 minutes to cool slightly.

Step 6

Turn cake onto a serving plate. Spoon chocolate mixture over the cake, allowing it to drip down the long sides (see note). Decorate with rows of remaining whole chocolate balls. Serve immediately.

source – cooking365coza

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