Ice Cream Cake

We hope you enjoy our recipes. Remember you can print out the shopping list as well as the full recipe. Remember to come back for more!

Instructions

1. Place all the biscuits for the base into a large, thick poly food bag and tie the top.  With a rolling pin crush the biscuits finely.
2. Carefully just melt the butter and syrup in a saucepan.  Remove from the heat.  Stir the biscuit crumbs into the butter
3. Spread the mixture into a 20cm/8in loose-based cake tin.  With the back of a metal spoon pat down the mixture until it is flat.  Chill for about 30 minutes in the fridge.
4. Spoon the chocolate ice-cream into the base and quickly flatten using a round bladed knife then place into the freezer until solid.  Repeat this step twice with the strawberry and then the vanilla ice-cream.
5. Cut the sponge flan case to fit the top of the cake and freeze for 2-3 hours.
6. When the cake is firm, push the base of the cake tin up carefully and slide it onto a serving plate.  Then pour over the Chocolate Lyle’s Squeezy Syrup and accompany with the chopped strawberries.