Weis Tutti Fruitti Ice Cream Cake Recipe

Surprise your guests with this gorgeous layered ice-cream cake made from Weis bars, Scotch Fingers biscuits, cream and mango.

The ingredient of Weis Tutti Fruitti Ice Cream Cake Recipe

• weis blackberry rich vanilla ice cream bars
• weis mango ice cream bars
• 250g pkt arnottu2019s twisted faves scotch finger lemon butter
• 120g butter melted cooled
• 3 4 cup thickened cream whipped
• 1 mango peeled thinly sliced
• 60g raspberries
• 2 passionfruit halved

The Instruction of weis tutti fruitti ice cream cake recipe

• line a 7 5cm deep 7 5 x 23 5cm base measurement 10 x 26cm top measurement loaf pan with plastic wrap allowing the long sides to overhang
• place 4 blackberry bars in the prepared pan all facing the same direction top with the mango bars all facing the opposite direction repeat with remaining blackberry bars facing the opposite direction to the white bars and cutting 1 bar to fit cover with plastic wrap and set aside for 5 10 minutes until the bars start to soften slightly use the palm of your hand to press down on the top layer to fuse the bars together place in the freezer for 10 minutes
• meanwhile process the biscuits in a food processor until finely crushed add the butter and process until well combined
• pull back the plastic wrap and spread the biscuit mixture over the top use the back of a spoon to press until smooth and even cover with the overhanging plastic wrap and freeze for 4 6 hours or until firm
• place a hot cloth over the base of the pan for 10 seconds then invert the ice cream cake onto a serving platter top with the whipped cream mango and raspberries drizzle with passionfruit pulp

Nutritions of Weis Tutti Fruitti Ice Cream Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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