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This no bake cake amazing and is really easy to make using shop bought ice cream. The perfect Easter weekend show-stopper.
Food editor’s top tip: Chocolate fingers or KitKat bars can be used instead of Malteser Bunnies
SERVES 16
PREP 30 MINS plus freezing
What you need:
2 x 328g bags Cadbury mini eggs
2 x 500ml tubs Ben & Jerry’s chocolate fudge brownie ice cream, softened slightly
500ml tub Ben & Jerry’s cookie dough ice cream, softened slightly
approx 16 Malteser Bunnies, chilled
4tbsp Lotus smooth biscuit spread
What you need to do:
SERVES 16
PREP 30 MINS plus freezing
What you need:
2 x 328g bags Cadbury mini eggs
2 x 500ml tubs Ben & Jerry’s chocolate fudge brownie ice cream, softened slightly
500ml tub Ben & Jerry’s cookie dough ice cream, softened slightly
approx 16 Malteser Bunnies, chilled
4tbsp Lotus smooth biscuit spread
What you need to do:
- Line a 20cm loose-bottomed cake tin with a double layer of cling film. Bash one bag of the mini eggs with the end of a rolling pin to break into pieces.
- Spoon one tub of the chocolate brownie ice cream into the lined tin and press to form an even layer. Scatter half the crushed mini eggs over the top.
- Spoon the tub of cookie dough ice cream over the top. Scatter over the remaining crushed eggs and cover with the remaining tub of brownie ice cream.
- Freeze for at least 4 hours or overnight.
- Turn the ice cream out of the tin and remove the cling film. Spread the back of each Malteser bunny with a little biscuit spread and stick around the outside of the ice cream cake.
- Tie a ribbon around the outside to secure and fill the centre with the remaining bag of mini eggs.
