Jelly Top Ice Cream Cake
A quick and easy take on a classic Kiwi treat! Tangy raspberries, creamy vanilla ice cream and a dark chocolate snap makes this the perfect combo.
Tips & Tricks
- Make the jelly layer the night before and freeze for the next day!
- Use a knife to help release the frozen ice cream cake from the mixing bowl.
Ingredients
- 1 packet Pams Gluten Free Macaroon Cookies, crushed
- 1 raspberry jelly sachet
- 3 Tbsp Pams Raspberry Jam
- ½ tub Pams Vanilla Ice cream, softened
- 1 block Pams Finest Cooking Dark Chocolate, chopped
- 1 Tbsp Pams Coconut Oil
Method
- Line a medium-sized bowl with clingfilm, making sure your clingfilm goes over the side of the bowl.
- Mix the raspberry jelly sachet with 2 cups of boiling water and stir in the raspberry jam. Pour into your lined bowl and freeze for 4 hours, or until solid.
- Crush the cookies into the softened ice cream and spread on top of the set jelly jam mixture. Place in the freezer to freeze the ice cream (at least 2 hours).
- Before serving, make the chocolate shell by melting the chocolate and coconut oil in 30 second bursts in the microwave, stirring each time until melted. Cool slightly.
- Remove the jelly top ice cream cake from the freezer, and flip the bowl upside down onto a plate to unmould, removing the clingfilm. Drizzle over the chocolate shell and allow to cool enough to crack!
Ingredients
- 1 packet Pams Gluten Free Macaroon Cookies, crushed
- 1 raspberry jelly sachet
- 3 Tbsp Pams Raspberry Jam
- ½ tub Pams Vanilla Ice cream, softened
- 1 block Pams Finest Cooking Dark Chocolate, chopped
- 1 Tbsp Pams Coconut Oil
