This ice cream cake is a cinch to make and with two layers - one chocolate, one vanilla - will please everyone. You can play around with different ingredients - use a different chocolate bar, for example, or try rum instead of apricot liqueur.
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2 litres chocolate ice cream
2 litres vanilla ice cream
1 jar chocolate sauce
1 multipack Cadbury Flake, crushed
200g dried apricots, chopped finely
125ml apricot liqueur
Method Prep:20min › Extra time:8hr freezing › Ready in:8hr20min
Soften the vanilla ice cream (leave at room temperature for 10 minutes). Tip into a large bowl and stir to soften further. Mix in the apricots and 1/2 of the crushed Flake bars.
Pour into a springform tin. Pour a generous amount of chocolate sauce over and, using a fork, lightly swirl through the ice cream mixture. Freeze until firm.
Soften the chocolate ice cream. Tip into a large bowl and stir to soften further. Mix in the remaining crushed Flake bars.
Pour into the springform tin, on top of the firm vanilla layer. Pour a generous amount of chocolate sauce over it and using a fork, lightly swirl through the ice cream. Freeze until firm.