My Little ROCK – Reliable Organised Cooking Kitchen
– Chocolate, Raspberry and Kahlua Ice-cream Cakes –
These ice-cream cakes are amazing and so easy to make. The vanilla ice-cream with bursts of raspberry and the slightly chewy Maltesers are a great combination. You can omit the Kahlua if you like to make them kid friendly or even divide the mixture to make a portion of them just for adults. They are so simple you can get the kids to help you make them or let them put the topping on and decorate them.
You can make different size cakes, it all depends on the moulds you use and the number of people you want to cater for. You will end up with around 3 litres of the mixture to play with.
15 minutes to make the mix and 10 – 15 minutes to decorate them depending on how many you want to make.
Time to table:
You’re going to need to set them in the freezer for at least 4 hours depending on their size. To be safe I’m going to tell you to leave them overnight just in case.
Number of Ingredients:
5 ingredients plus your choice of decoration for the top.
x 2 Clip Zip Bags (Plastic Bags that can be sealed)
Moulds – Plastic cups or silicone baking moulds
450g frozen raspberries
2 litres vanilla ice-cream
280g packet Maltesers
1 bottle of hardening chocolate topping
2 tablespoons Kahlua
Decorations for the top of the cakes e.g. Cherries, fresh raspberries, sprinkles, coconut or whatever you have in the cupboard
- Firstly decide what moulds your going to use, you can use any size you like but remember your going to have to store them in the freezer so make sure you can fit them into a large plastic container or on a spare shelf. The best mould I’ve found so far is the good old plastic cup! You don’t have to fill them to the brim and they sit nicely in the freezer. I have also used some flexible baking mould to make some smaller ones.
- Clear a shelf in the freezer to keep them on to set and store.
- Think about how your going to store them after you make them. You can put them in jars, plastic containers or seal them up in plastic bags.
- Take the tub of ice-cream out of the fridge about 30 minutes before your going to use it.
- Gather the rest of the ingredients together and get ready to ROCK!
1. Put your Maltesers into a clip zip bag.
2. Tap / Smack them with a rolling pin or similar kitchen appliance (Back of a frypan, mug etc.). Don’t turn them into powder, just ensure they crack open.
3. Put your frozen raspberries in a clip zip bag and carefully push them apart with your hands. You don’t want to smash them like you did the Maltesers….simply separate the frozen product as best you can.
4. Break up the ice-cream.
5. Add the raspberries.
6. Mix well.
7. Add the Kahlua and mix well.
8. Add the Maltesers.
9. Mix gently….by now your ice-cream will be really soft.
10. Next get out your moulds and transfer the ice cream. Make sure you push the ice-cream down to the bottom and smooth off the top as much as possible. Move then into the freezer until they set (4 hours plus…..give them a squeeze to see how there going).
11. Once your happy they’ve set pull them out and give them a gentle squeeze to loosen them up.
12. If your using a tray of moulds sit it in some warm water for 20 seconds. If your using plastic cups carefully put the base under a tap running warm water.
13. Place a piece of baking paper over the top of the mould, secure it with your hands and gently turn the mould upside down. Don’t stress if they don’t look perfect, the chocolate topping will hide the imperfections.
14. Transfer them into the container you want to decorate them in.
15. Top with the chocolate topping and decorate them however you like. Alternatively leave them for the kids to do!
16. Store in the freezer until your ready to eat!
Hints and Tips:
- These will last for a few weeks in the freezer.