Chocolate Swirl Ice Cream Cake

Chocolate Swirl Ice Cream Cake

You will need:

  • 2 litres good quality choc chip vanilla ice cream, softened slightly
  • 165g packet chocolate malt balls, roughly crushed
  • 453g tub Betty Crocker® Ready to Spread Chocolate Frosting
120 Mins

Follow these basic steps

  1. Grease a 22cm round springform cake pan with oil or cooking spray. Line the base and sides with baking paper.
  2. Mix together ice cream, 2/3 cup of chocolate malt balls and 2/3 cup Betty Crocker® Chocolate Frosting until just combined.
  3. Spoon mixture into prepared pan and place in freezer for 1 hour. Spread frozen cake with remaining Ready-to-Spread Chocolate Frosting and return to freezer for a further 1 hour or until set.
  4. Serve garnished with remaining chocolate malt balls.
  5. Tips from the Betty Crocker® Kitchen
  6. Any variety of chocolate confectionary can be used for this recipe. Try chocolate honeycomb bars, choc peppermint bars or choc cherry bars.

* Australian Standard Measuring Cup used.