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Shooting Star Ice-Cream Cake

A total showstopper! - by New Idea
  • 16 Mar 2017
Shooting Star Ice-Cream Cake
Prep: 25 Minutes - Serves 12-14

Great for birthdays! 

Ingredients

1 cup shredded coconut

½ x 65g tub silver, soft sugar pearls

½ x 65g tub gold soft sugar pearls

1 large banana (215g), peeled

1 large mango (600g), peeled

2 litre tub vanilla ice-cream

Yellow food colouring, to tint

Sparklers, to decorate (optional)

Method

  1. Grease a 29cm non-stick star pan (base measures 24cm). Line base and sides with plastic wrap.

  2. Place coconut in a medium frying pan over a medium heat. Cook, stirring, for 2 to 3 minutes, or until lightly toasted. Transfer to a plate to cool.

  3. Sprinkle half the coconut and half the sugar pearls over base of prepared pan.

  4. Blend banana and mango in a blender until pureed.

  5. Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened. Stir until smooth. Stir in puree. Tint with yellow colouring. 

  6. Spoon ice-cream into prepared pan. Cover. Freeze for about 6 hours, or until firm.

  7. To serve, turn out ice-cream cake onto a serving plate. Sprinkle over remaining coconut and sugar pearls. Decorate with sparklers. Serve immediately

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