Rocky Road Ice Cream Cake
Summer calls for celebrations, and when the weather is this nice, who wouldn’t want some deliciously naughty ice cream cake? Gather your whānau and get the bowls ready for rocky road goodness!
Tips & Tricks
- For an ultra-decadent ice cream cake, add an extra pack of Pams Rocky Road Chocolate Biscuits to the top of your cake before drizzling over the chocolate and nuts.
- Place your serving plate in the freezer for a few hours before turning the ice cream cake onto it, this stops the ice cream cake from melting when you serve!
Ingredients
- 1 tub Pams Rocky Road Ice Cream, softened
- 1 packet Pams Rocky Road Chocolate Biscuits
- 8 –10 Pams Strawberry Jelly Filled Mallows
- 1 packet Pams Chopped Peanuts
- 1 block Pams Finest Dark Chocolate
Method
- Line a loaf tin with cling film. Place the biscuits upside down in the bottom of the loaf tin and spread over half the ice cream. Place in the freezer for 10 minutes.
- Melt half of the chocolate, remove the loaf tin from the freezer and drizzle the chocolate over the ice cream. Place back in the freezer for a few minutes until hardened.
- Place the mallows on top of the hardened chocolate and sprinkle over half the peanuts. Spread over the remaining ice cream and freeze overnight.
- When ready to serve, melt the remaining chocolate, then turn the ice cream cake out onto a serving plate and remove the cling film. Drizzle the chocolate over the top and sprinkle over the remaining nuts. Serve immediately or return to freezer until ready to serve.
Ingredients
- 1 tub Pams Rocky Road Ice Cream, softened
- 1 packet Pams Rocky Road Chocolate Biscuits
- 8 –10 Pams Strawberry Jelly Filled Mallows
- 1 packet Pams Chopped Peanuts
- 1 block Pams Finest Dark Chocolate
