Caramilla Ice-Cream Cake Recipe

There couldn't be an easier and more impressive way to serve guests an ice-cream dessert on a sweltering summer's day.


Prep Time

8 minutes (excluding freezing time)

Cooking Time


Serves: 8

Recipe Ingredients

  • 100 g Caramel or chocolate popped rice breakfast cereal (625 ml)
  • 100 g slab two-tone chocolate eg TopDeck, Ebony & Ivory
  • 1 litre SPAR Caramel & Vanillla ice cream
  • 125 g toasted coconut marshmallows, chopped
  • 125 ml SPAR fresh cream, stiffly whipped (optional)

Recipe Method

  1. Break up the chocolate in a bowl, and microwave on 50% Power for 3 minutes until melted. Pour onto the cereal, and mix thoroughly to coat each grain. Using a steel spoon, firmly press the mixture into the base and just a few centimetres up the sides of a lined SPAR Good Living 18cm spring-form cake tin. Chill for 30 minutes.
  2. Meanwhile, turn the ice cream out the tub into a mixing bowl and leave for a few minutes to soften every so slightly. Do not melt!
  3. Fold in the marshmallow.
  4. Pile this mixture firmly into the crust, level off, and if using, pipe the whipped cream attractively around the top edge. Freeze overnight.
  5. Remove from the freezer 5 minutes before serving to make slicing easy.

Hints & Tips

The easiest way to chop marshmallows is to use kitchen scissors dipped often in a cup of hot water.