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Crispy Ice Cream Cake
This is a little bit different.
It has to be made in advance to set up.
Line a tin with cling film.
Melt the chocolate spread, mini marshmallows & rice crispies over a low heat until the crispies are coated & the marshmallows are melted.
Pour half the crispies mixture into the tin & spread out.
Pour the ice cream on top.
Pour the remaining crispies mixture on top of the ice cream.
Melt the chocolate.
Pour on top of the crispies.
Top with sprinkles.
Cover with cling film.
Freeze until required.
Leave the cake out for 15 mins to defrost a little.
Cut into wedges & serve.
Cook along with #CookingSuperstar Emma from Casserole Et Chocolat