Cherry Ripe ice-cream cake

Name: Cherry Ripe ice-cream cake
Prep time: 20 min
Total time: 20 min
Ingredients: 200g choc ripple biscuits; 80g butter, melted; 85.00 gm desiccated coconut, toasted; 2 x 2-litre tubs strawberries and cream ice-cream; 4 x 52g Cherry Ripe bars, chopped, plus 3 extra cut into shards; 500g fresh or frozen pitted cherries; 125.00 ml strawberry topping; 165.00 ml chocolate Ice Magic

4.8

(11)

www.taste.com.au

Your recipes

Prep Time: 20 minutes

Total: 20 minutes

Servings: 16

Author : Amira Georgy

ice cream cake cherry ripe easy dessert

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams choc ripple biscuits80 grams butter, melted85.00 gm desiccated coconut, toasted2 x 2-litre tubs strawberries and cream ice-cream4 x 52 grams Cherry Ripe bars, chopped, plus 3 extra cut into shards500 grams fresh or frozen pitted cherries125.00 ml strawberry topping165.00 ml chocolate Ice Magic

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Grease a 22cm round springform pan. Line base and side with 2 layers of baking paper, extending paper 5cm above edge of pan.

Step 2

Place biscuits in a food processor. Process until finely chopped. Add butter and 1/4 cup coconut. Process until combined. Press mixture over base of prepared pan. Freeze.

Step 3

Meanwhile, place ice-cream in a large bowl. Stand 10 minutes to soften slightly. Add remaining coconut, Cherry Ripe and 3 cups cherries. Fold well to combine. Drizzle over strawberry topping. Fold to marble. Spoon into prepared pan. Level top with a spatula. Freeze overnight.

Step 4

Remove ice-cream cake from freezer. Stand 5 minutes. Remove from pan and transfer to a serving plate. Drizzle Ice Magic over top of cake, allowing it to drip slightly down side. Top with remaining cherries and extra Cherry Ripe. Serve immediately.