An icy cool take on a classic dessert, this black forest ice cream cake comes together with a few ingredients and a couple of simple steps
|Prep time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Pit the cherries.
Soften the chocolate ice cream and stir in the cherries.
Line a loaf tin with cling film and spoon the softened ice cream into the base. Freeze until firm.
Meanwhile, soften the vanilla ice cream.
Place the dark chocolate and milk in a microwave-safe bowl and microwave on low, stirring every 30 seconds until melted. Allow to cool.
Remove the tin from the freezer and spoon the vanilla ice cream on top. Freeze again for at least 2 hours.
Unmould the ice cream cake on to a serving board. Drizzle with the chocolate sauce, slice and serve.