Rainbow Billabong ice-cream cake


 

Rainbow Billabong ice-cream cake

10 Peters BillaBong Rainbow ice-cream bars

10 Peters Barney Banana ice-cream bars

450g packet double unfilled slab sponge cakes

200ml thickened cream

1 tablespoon pure icing sugar

Coloured sprinkles, to decorate (see tip)

Step 1

Line a 7cm-deep, 10 x 20cm (base size) loaf pan with plastic wrap, allowing the wrap to overhang the long sides.

Step 2

Set the ice-creams aside, at room temperature, for 3-5 minutes to soften slightly then gently remove the sticks. Place 4 rainbow ice-creams in the base of prepared pan. Cut 1 remaining rainbow ice-cream and use to fill any gaps. Smooth the surface with a palette knife or back of a spoon. Top with 4 banana ice-creams. Cut 1 remaining banana ice-cream. Use to fill any gaps. Smooth surface. Repeat layering with remaining ice-creams to create 2 more layers. Cover with plastic wrap and set aside for 3-5 minutes or until softened slightly.

Step 3

Use the palm of your hand to gently press down on the top ice-creams to fuse layers together. Top with 1 cake, trimming to fit. (Reserve remaining cake for another use.) Cover with the overhanging plastic wrap and place in the freezer for 6 hours or overnight until firm.

Step 4

Use electric beaters to beat the cream and icing sugar in a bowl until firm peaks form. Transfer to a piping bag fitted with a large fluted nozzle. Turn the cake onto a serving plate. Pipe peaks of cream over the top and decorate with sprinkles. Serve immediately.

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