Lolly icecream cake

Looking for a super yummy dessert that suits young and old and MUST be made in advance??

Let me introduce you to the Lolly/Candy/Sweets Icecream Cake (choose the noun that suits your neck of the woods).

I whipped up this baby last week for Emily's birthday party and it was a hit. We had one guest who is allergic to eggs so I made sure all the ingredients were egg-free and she was stoked that she could eat the birthday cake too.  Normally she misses out, poor poppet.

This recipe is dead simple and you can vary the lollies/sweets/candy to suit your personal taste.  We had another guest with a peanut allergy so the recipe below shows which lollies I used to avoid nuts.




Lolly Icecream Cake

2 litres vanilla icecream
1 litre chocolate icecream
5-6 pieces of chocolate-coated honeycomb (or 1.5 Crunchie or Violet Crumble bars), roughly chopped
large handful of marshmallows, cut into quarters
2 Cherry Ripe bars, roughly chopped

Later - to serve:
Extra pieces of chocolate-coated honeycomb, roughly chopped


Line a 20cm square cake tin with plastic cling wrap, making sure it goes over the sides with about 10-15cm of extra cling wrap.

Scoop half of the vanilla icecream in a bowl and allow to soften a little.  Add the chocolate honeycomb and mix it into the icecream.  Spread the mixture into the base of the cake tin and smooth out the top so that it's fairly flat.  Place in the freezer for at least 2 hours.

Scoop the chocolate icecream into a bowl and allow to soften a little.  Add the marshmallows and mix it through the icecream. Spoon the mixture into the cake tin and spread to an even layer.  Place in the freezer for at least 2 hours.

Scoop the remaining vanilla icecream into a bowl and allow to soften a little.  Add the Cherry Ripe pieces and mix to combine.  Spoon the mixture into the cake tin and spread to an even layer.  Use the overhanging cling wrap to cover the top of the icecream then return it to the freezer till the day of the party.


To serve: Use the plastic wrap to lift the icecream cake from the cake tin (you may like to place it in a sink of room-temperature water for 20 seconds to help soften the edges).  Invert the cake onto a platter so that the honeycomb layer is at the top.  Scatter extra honeycomb on top, allow to sit for a couple of minutes so that it's not too hard, then serve.


Variations

Any of the following lollies/sweets/candy are great for this recipe:

  • chopped up Mars Bars (called Milky Ways in the US), Snickers, Peppermint Crisp, Flakes or Twirl bars, Kit Kats etc
  • chopped peanuts/almonds/hazelnuts/pecans (even better if they're chocolate-coated)
  • chopped freckles (although the colours will run)
  • M&Ms or Smarties (although the colours will run)
  • chopped Maltesers
  • crushed Oreo cookies
  • chopped fudge
  • chopped wafer biscuits
  • popping candy (I haven't tried this so I'm not sure if they will go soggy or if they will still pop)
  • crushed meringue
You can use gummy/jelly lollies (eg gummy bears or chopped-up lolly snakes) but I find they go rock solid in the icecream and are hard to eat.

Also, you can use any flavour icecream instead of the Vanilla and Chocolate in my recipe.  Strawberry or Cookie Dough icecream would be great, or a coffee/espresso icecream would be delicious for adults.