Name: Moon landing ice-cream cake
Prep time: 60 min
Total time: 60 min
Ingredients: Equipment; 1 medium ziptop plastic bag; 2.5 litre freezerproof bowl; plastic wrap; oven tray; 3.5 centimetre round cutter; 4.5 centimetre round cutter; 30 centimetre round cake board; Cake; 200 gram chocolate cream-filled biscuits; 2 litre (8 cups) vanilla ice-cream, softened; black food colouring suitable for chocolate; Decorations; 110 gram white chocolate, chopped; 150 gram black and white choc rocks

Ingredients

Equipment

1 medium ziptop plastic bag

2.5 litre freezerproof bowl

plastic wrap

oven tray

3.5 centimetre round cutter

4.5 centimetre round cutter

30 centimetre round cake board

Cake

200 gram chocolate cream-filled biscuits

2 litre (8 cups) vanilla ice-cream, softened

black food colouring suitable for chocolate

Decorations

110 gram white chocolate, chopped

150 gram black and white choc rocks

Method

1.Place biscuits in ziptop plastic bag. Using a rolling pin or meat mallet, gently pound biscuits until broken into large pieces. Grease and line freezerproof bowl with plastic wrap.

2.Place ice-cream in the bowl of an electric mixer with a paddle attachment. Add biscuits and a few drops of black colouring. Mix until just combined. Spoon mixture into bowl; level top. Freeze until firm.

3.Meanwhile, line oven tray with baking paper. Melt chocolate; tint grey. Evenly spread chocolate over tray into a thin layer; refrigerate until set. Using cookie cutters, cut various-sized rounds from chocolate.

4.Turn ice-cream onto cake board. Press chocolate rounds onto ice-cream to form moon craters. Sprinkle chocolate rocks around cake.