- 2 litres good quality choc chip vanilla ice cream, softened slightly
- 165 g packet chocolate malt balls, roughly crushed
- 1 453g tub Betty Crocker™ Ready to Spread Milk Chocolate Frosting
This chocolate swirl ice cream cake is two great desserts in one. With Betty Crocker™ Ready to Spread Chocolate Frosting, choc chip vanilla ice cream and malt balls, how could you go wrong? Just over 2 hours, from start to finish and you're ready to enjoy this fine ice cream cake. Did you like the chocolate swirl ice cream cake? Tell us about this recipe on Facebook!
Grease a 20cm round spring-form cake pan with oil or cooking spray. Line the base and sides with baking paper.
Mix together ice cream, 2/3 cup of chocolate malt balls and 2/3 cup Betty Crocker™ Chocolate Frosting until just combined.
Spoon mixture into prepared pan and place in freezer for 1 hour. Spread frozen cake with remaining Ready-to-Spread Chocolate Frosting and return to freezer for a further 1 hour or until set.
Serve garnished with remaining chocolate malt balls.
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