You can get your kids to make these.
If you are still looking for inspiration for your Christmas dessert, you can make these with whatever ice cream and other treats you have in the house. And the best thing is that you can ask your kids to make them whilst you get on with other chores, as there is no cooking or knives involved.
Using a ‘Texas’ 6-hole muffin pan means that everyone gets the same portion without any effort on your part. It is also quicker than making a large ice cream cake as you are only melting a few scoops of ice cream at a time, (enough to fill the muffin pan holes), rather than a whole tub.
As with a lot of my recipes, the ingredients below are just suggestions. Feel free to substitute, add or reduce the flavours to suit your family.
I want to take this opportunity to wish everyone happy holidays! I’ll be back soon with more recipes 🙂
Ingredients – makes 6:
- 24 large scoops vanilla ice cream
- 12 large scoops strawberry ice cream
- 24 frozen raspberries
- 3 chocolate cookies
- chocolate shell/syrup (like ‘Ice Magic’), to serve
- finely dessicated coconut, to serve
- 6 chocolate wafers, to serve
- Line the 6 holes of your ‘Texas’ muffin pan with cling wrap. (Tip: Use enough to leave the cling wrap hanging out of each hole, as that will make removing it much easier.)
- Put 2 scoops of vanilla ice cream into each hole of the pan and wait a couple of minutes until it softens. Use the back of a spoon to spread the ice cream to make an even layer in each hole.
- Put 4 frozen raspberries into each hole, followed by 2 scoops of the strawberry ice cream. Wait a couple of minutes until the ice cream softens. Use the back of a spoon to spread.
- Put 2 more scoops of vanilla ice cream into each hole of the pan and wait a couple of minutes until it softens. Use the back of a spoon to spread. This should basically fill the muffin pan holes.
- Crush the cookies – either do this using your hands or gently using a rolling pin. (Supervise your kids if you give them the rolling pin!) Divide the crushed cookies between the holes of the pan – try to get an even layer on top of the ice cream. Press down slightly to ensure the cookies have good contact with the ice cream.
- Place the muffin pan in the freezer for at least an hour or until solid. You can freeze overnight.
- Remove the pan from the freezer and leave at room temperature for 5 minutes. Turn out the frozen cakes from the muffin pan and peel off the cling wrap.
- Place the cakes on your serving plates. Top each cake with some chocolate shell/syrup, a sprinkling of dessicated coconut and a chocolate wafer.
- Serve and enjoy!