Description
Indulge in the creamy, chocolatey goodness of a Galaxy Ripple Ice Cream Cake. This no-bake dessert features layers of vanilla and chocolate ice cream studded with Galaxy Ripple bars, all nestled on a buttery biscuit crust and topped with whipped cream and milk chocolate drizzle.
Ingredients
Scale
- 200g chocolate digestive biscuits, crushed
- 100g unsalted butter, melted
- 1.5 liters vanilla ice cream, softened
- 1.5 liters chocolate ice cream, softened
- 200g Galaxy Ripple bars, chopped
- 150ml heavy cream
- 100g milk chocolate, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crust:
For the Cake:
For Topping:
Instructions
- Prepare the Crust: Line a 9-inch springform pan with parchment paper. Mix crushed biscuits with melted butter and press into pan. Freeze for 15 minutes.
- Layer the Chocolate Ice Cream: Mix softened chocolate ice cream with half of the Galaxy Ripple bars. Spread over the chilled crust. Freeze for 30 minutes.
- Layer the Vanilla Ice Cream: Mix softened vanilla ice cream with remaining Galaxy Ripple. Spread over chocolate layer. Freeze for 1–2 hours.
- Top with Whipped Cream: Whip cream with vanilla and salt until soft peaks form. Spread over cake. Drizzle with melted chocolate and Galaxy Ripple shavings. Freeze for at least 2 hours.
- Serve: Slice and enjoy!
Notes
- Soften ice cream for easier spreading.
- Add chopped hazelnuts for a nutty twist.
- Cake can be made ahead and stored in the freezer.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
