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Icecream Cake-choc,mint & vanilla



12 slice(s)

Icecream cake

  • 1200 cream, mls
  • 800 g condensed milk, or a double batch of cookidoo recipe
  • 50 g Chocolate Topping
  • 1 teaspoons Peppermint Essence
  • a few drops green food dye
  • 1 teaspoons vanilla essence
  • 1/2 Peppermint crisp, bar
  • 6
    24h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Choc,Mint & Vanilla Icecream Cake
  1. Chocolate icecream

    1. Place butterfly in bowl.

    2. Add 400ml cream,266g condensed milk,50g chocolate topping.

    3. Blend 3 mins/speed 3

    4. Pour into a lined springform tin & place in freezer.Leave for a minimum of 3 hours.Don’t worry about rinsing bowl as long as well scraped out.

    Peppermint icecream

    5. Make sure butterfly is back in place.Add 400ml cream,266g condensed milk,1 teaspoon of peppermint essence & a few drops of green food dye to the bowl.

    6. Blend 3 mins/speed 3

    7. Slowly pour over chocolate layer.& place back in freezer.For a minimum of 3 hours.Again as long as well scraped out no need to rinse bowl.

    Vanilla icecream

    8. Make sure butterfly is in place.Add 400ml Cream,266g condensed milk,1 teaspoon vanilla essence to bowl.

    9. Blend 3 mins/speed 3

    10. Slowly pour over peppermint layer & place back in freezer for an hour.

    11. Sprinkle broken up peppermint crisp on top & place back in freezer.

    12. If possible leave overnight to set well.

    13. Serve & enjoy!

Accessories you need

  • Butterfly
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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*Although super simple best to start making the morning before you want to serve if possible,to allow each layer to set!

*If you hold your spatula & pour mixture to run over spatula onto layer it will be a bit more gentle & keep your layers neat,depending on the time you’ve allowed it to set.

*I made this in a springform tin lined with grease proof paper,however was a little messy to move,apparently cling works best.However I think you wanted to move it off the base youd need something more solid.There’s no reason you couldn’t make it in a tub & scoop it.

*You want the mixture starting to thicken but still pourable,keep an eye as you don’t want to cream to start to turn to butter.

*After a minute and a half of mixing each flavour,make sure the taste is to your liking,this way you still have time to add extra & it will still mix through ok.

*If you’d prefer to make all 3 flavours one after another so you can clean your thermomix.They are fine to sit in a bowl in the fridge until the time you’re ready to add your next layer!

*I used a cottees topping as that’s what we had,any would be fine.

*Best served quickly as the edges do start to soften reasonably quickly.

*Will keep & the texture will be fine if returned to freezer in a sealed container.

*Although I haven’t tried,I’m assuming you could use strawberry essence & red/pink food dye in a layer to make a neapolitan.

*You can also stir through your favourite chocolate bar with the spatula at the end of the mix,we usually use crunchie or peppermint crisp.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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