Bubble O’bill Ice Cream Cake Recipe

This ice-cream cake couldnt be easier to assemble or enjoy!

The ingredient of Bubble O Bill Ice Cream Cake Recipe

• 250g packet arnotts choc ripple biscuits
• 75g solid coconut oil
• 4l tub vanilla ice cream softened slightly
• 1 4 cup chocolate sprinkles plus extra to decorate
• 150g dark chocolate chopped
• 8 bubble ou2019bill ice creams sticks removed
• 150ml thickened cream whipped

The Instruction of bubble o bill ice cream cake recipe

• lightly grease two 18cm round springform pans line bases and sides with baking paper process biscuits in a food processor until finely crushed place 50g coconut oil in a small heatproof bowl microwave for 10 20 seconds until melted add to biscuits process until combined divide biscuit mixture evenly between pans use back of a spoon to press down evenly and firmly over base place the pans in freezer for 15u00a0minutes to set
• combine ice cream and sprinkles in a bowl divide evenly between pans smooth the surface cover with plastic wrap place in freezer for 6 hours or overnight until firm
• place dark chocolate and remaining 25g coconut oil in a small microwave safe bowl microwave in 30 second bursts stirring occasionally until melted set aside for 5u00a0minutes to cool slightly
• place 1 cake on a plate invert other cake on top biscuit layer facing up use a flat bladed knife to smooth around join reserve 1u00a0tbs chocolate mixture cover top of cake with remaining chocolate mixture letting it drip over edge spread reserved chocolate mixture on back of bubble ou2019bills stick on outside of cake freeze for 1 hour to set
• place cream in a piping bag fitted with au00a0plain nozzle pipe around edge of cake tou00a0decorate top with extra sprinkles serve immediately or return to freezer

Nutritions of Bubble O Bill 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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