Milo Ice Cream Choc Ripple Cake Recipe

Wow the crowd with this magical milo ice cream cake.

The ingredient of Milo Ice Cream Choc Ripple Cake Recipe

• 395g can sweetened condensed milk
• 2 tsp vanilla bean paste
• 900ml thickened cream
• 1u20442 cup milo plus extra to serve
• 250g packet choc ripple biscuits
• 1 tbsp caster sugar
• raspberries to serve
• dark chocolate curls to serve

The Instruction of milo ice cream choc ripple cake recipe

• using an electric mixer beat condensed milk vanilla and 600ml thickened cream for 4 to 5 minutes or until mixture just forms soft peaks beat in milo
• line a baking tray with baking paper spread 1u20444 cup milo mixture along centre of prepared tray to form a 20cm long base spoon half of the remaining milo mixture into a separate bowl and reserve spread 1 biscuit with a little of the remaining milo mixture then sandwich with another biscuit place biscuits upright on their edges on cream base repeat process with milo mixture and remaining biscuits to form a 20cm long cake spread a little of the reserved milo mixture over top and sides of cake to coat place in freezer
• spoon remaining reserved milo mixture into the holes of a 21 hole 11u20442 teaspoon capacity silicone ice cube tray place in freezer freeze overnight
• using an electric mixer beat sugar and remaining cream until just firm peaks form and cream mixture is spreadable
• working quickly remove cake from freezer transfer to a serving plate spread top and sides of cake with cream mixture remove milo pops from mould and arrange on cake with raspberries and chocolate curls dust with extra milo serve immediately

Nutritions of Milo Ice Cream Choc Ripple Cake Recipe

fatContent: 752 611 calories
saturatedFatContent: 51 2 grams fat
carbohydrateContent: 33 1 grams saturated fat
sugarContent: 62 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 3 grams protein
sodiumContent: 89 milligrams cholesterol

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