TIGER ICE-CREAM CAKE WITH HONEYCOMB CHOC-POPS
Recipe by Emily Jabour – The Party Bebe I spy a tiger hiding amongst some (choc pop) trees! This tiger-licious party cake is super quick and easy to make and is packed with layers, swirls and stripes of delicious ice-cream.
Tiger ice-cream cake
(Makes 12 adult-sized serves or 24 mini serves)
Ingredients:
- 250 grams choc ripple biscuits or Oreos
- 75 grams butter, melted
- 1 litre vanilla ice-cream
- 1 litre chocolate ice-cream
- 1 litre honeycomb ice-cream
- Line a 20cm round cake tin with cling-wrap, ensuring there is an overhang on the sides.
- Place the biscuits into a food processer and process until they resemble crumbs. Add the melted butter and process until combined.
- Spoon the biscuit mixture into the base of the cake tin and press down to evenly cover the base. Place the tin in the freezer for a minimum of five minutes.
- Remove your ice-creams from the freezer and allow them to soften slightly while you make the honeycomb choc pops.
- Remove the cake tin from the freezer and then spoon the softened vanilla ice-cream into the base. Use a knife to even out the ice-cream.
- Repeat with the honeycomb ice-cream, retaining 1-2 tablespoons for the swirl on top of the cake.
- Spoon the softened chocolate ice-cream into the cake tin. Drip the remaining 1-2 tablespoons of honeycomb ice-cream on to the top of the cake. Use a knife to swirl.
- Freeze for a minimum of 2-3 hours, remove from the tin and decorate with the honeycomb choc pops.
Honeycomb choc pops
(Makes 6 large pops or 12 mini pops)
Ingredients:
Popsicle sticks
100 grams milk chocolate, melted
50 grams honeycomb, crushed
Method:
- Place a sheet of baking paper on to a flat service. Draw different-sized circles (5 – 10cm) on to paper, ensuring you leave enough space between the circles for the popsicle sticks.
- Add half of the crushed honeycomb to the melted chocolate. Spread the chocolate honeycomb mixture into each of the circles and then place a popsicle stick into each circle.
- Cover the popsicle sticks with additional chocolate and then sprinkle the remaining crushed honeycomb on top. Leave at room temperate to set.
Notes:
- Most layered ice-cream cake recipes will ask that you place the cake into the freezer after each layer is added, to allow the ice-creams to set. However, there is no need to do this with this cake – the three ice-creams will slightly blend into each other, but this gives the cake its gorgeous swirly, stripy, tiger-like appearance.
- I used a Cadbury Crunchie bar for the honeycomb choc pops and they were delicious.
