Name: Choc cherry ice cream cake
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 250 gram packet plain chocolate biscuits, broken; 100 gram butter, melted; 500 gram frozen pitted cherries; 2 litre vanilla ice cream, softened; 1/2 cup dark chocolate fudge sauce; 2 tablespoon dark rum; maraschino cherries, to serve

Choc cherry ice cream cake

Summer is just ahead but there’s no need to fear an icy cold dessert. With Colgate® Sensitive Pro-Relief™ you can enjoy the like of this beautiful ice cream cake without hesitation

Serves 8

Prep

10M

Marinate

For the relief of tooth sensitivity. Always read the label. Use only as directed. See your dentist if symptoms persist. Colgate-Palmolive Ltd, Lower Hutt. TAPS PP1485

Ingredients

250 gram packet plain chocolate biscuits, broken

100 gram butter, melted

500 gram frozen pitted cherries

2 litre vanilla ice cream, softened

1/2 cup dark chocolate fudge sauce

2 tablespoon dark rum

maraschino cherries, to serve

Method

1.Grease and line a 20cm round springform pan with baking paper.

2.In a food processor, pulse biscuits until fine crumbs form. Add butter and process until combined

3.Press crumb mixture into base of pan. Freeze 15 minutes.

4.Top frozen base with cherries. Top with just enough softened ice cream to cover the cherries. Freeze 1 hour.

5.In a small bowl, combine sauce and rum. Swirl the sauce mixture through remaining ice cream and dollop over cherry layer. Freeze at least 4 hours until set.

6.Release cake from pan and place on a serving dish. Decorate with maraschino cherries and cut into wedges to serve.