Add marshmallows, berries, chocolate, honeycomb and nuts to plain vanilla ice-cream, then top cake wth more of the same goodies.
cooking oil spray
3 litres vanilla ice-cream
3 x 55 g chocolate-covered Turkish delight, chopped
2 cups marshmallows
80 g chopped honeycomb chocolate snack bars
2 Tbsp slivered pistachios
1 cup frozen raspberries
- Grease base and sides of a 22cm round cake tin with cooking oil spray. Line with baking paper extending 2cm above sides. Set aside 3L vanilla ice-cream for 10 minutes to soften.
- Transfer ice-cream to a large bowl and beat with a wooden spoon until just smooth. Roughly chop 3 x 55g chocolate-coated Turkish delight bars and fold into ice-cream with 2 cups sliced marshmallows, 80g chopped chocolate-coated honeycomb, 2 tablespoons slivered pistachios and 1 cup frozen raspberries.
- Spoon mixture into prepared tin, smooth surface and freeze for 6 hours or overnight.
- Remove from tin and turn out onto a serving plate. Serve topped with extra chopped Turkish delight in centre, then rings of extra slivered pistachios, extra sliced marshmallows and extra chopped honeycomb.