Puffed rice ice-cream cake
8
Easy
20 minutes
20 minutes
This puffed rice ice-cream cake was inspired by the Milk Bar in New York. Make it the day before (or even longer) so that it sets well. If you like, use a layer of strawberry and a layer of vanilla frozen dessert.
Ingredients
Method
-
For the strawberry jam:
- 400 g strawberries
- 70 g icing sugar
- 3 T lemon juice For the puffed rice ice-cream cake
- 3 x 500 ml tubs Woolworths strawberry-flavoured frozen dessert
- 90 g Woolworths strawberry puffed rice cereal
- 2 x 8 g packets Woolworths freeze-dried strawberries, crushed
- 12 Salticrax
Method
Ingredients
1. To make the jam, toss the strawberries in the sugar and lemon juice. Place in a pan, cover and simmer for 20 minutes. Stir occasionally, cooking until oozing and soft.
2. Place the frozen dessert in a mixer and mix until slightly softened. Place 6 Salticrax on the base of a 20 cm springform cake tin. Spoon in half the dessert and press down with a spoon.
3. Add the puffed rice, half the jam and freeze-dried strawberries. Top with the remaining dessert, crackers and jam. Cover and freeze, preferably overnight.
Find more ice cream recipes here.
Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom
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