Crusted Icecream

As promised, here’s the recipe for the ice-cream dessert. It was inspired from a recipe from allrecipes.com, which is my recipe mecca!

Chocolate Cake – 200 g
Butter – 2 tbsp
Chocolate Icecream – 400 ml (family pack)
Vanilla Icecream – 400 ml

Aluminium Foil

Crumble the chocolate cake (I used Britannia since I was too lazy to bake one) and mix with cold butter to make a dough. Don’t worry if it is not smooth.
Use the aluminium foil to line a square or rectangular box. Make sure there is an overhang of foil on all four sides. Pat the chocolate dough to cover the foil-covered inside of the box. Try to make the thickness as even as possible. Pour in the softened icecream (one flavour). Freeze for an hour, then add the other flavour of icecream.
Free overnight. To serve, invert the box on the serving plate. Gripping the foil overhang to the plate, slowly lift up the box. Peel off the foil and enjoy!

Instead of making 2 layers of icecream, you can add it in alternating scoops for a different look, or make a ribbon effect with vanilla icecream and chocolate sauce.
I haven’t tried it with any other flavour yet, but I’m sure the basic recipe can be changed with different flavours of cake and icecream. Maybe I should try a pineapple/strawberry combo next time?