THERMOMIX ® RECIPE

1 Icecream Cake-choc,mint & vanilla

Tip

*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.