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