Frozen Christmas trifle
serves
12
Whip it lick it
"A frozen Christmas trifle! In Australia, Christmas is in summer, so I thought a summer frozen trifle would be the perfect way to cool off after eating Christmas turkey." – Anna Polyviou. This recipe is an edited extract from Kids’ Corner by Anna Polyviou.
Ingredients (5)
- 1L chocolate ice-cream, softened
- 1L strawberry ice-cream, softened
- 1L vanilla ice-cream, softened
- 1.5kg store-bought chocolate mud cake, crumbled
- gingerbread biscuit shapes, to decorate
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Beat chocolate ice-cream in a medium bowl with an electric mixer until smooth. Transfer to a small bowl. Freeze until needed. Repeat with strawberry and vanilla ice-cream, transferring to separate bowls to freeze.
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2.Remove chocolate ice-cream from freezer and stand at room temperature for 10 minutes to soften slightly. Spoon a layer of chocolate ice-cream into the base of a 3L (12-cup) glass serving bowl; smooth top. Scatter top evenly with 500g of the cake. Freeze for 20 minutes or until firm.
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3.Remove strawberry ice-cream from freezer and stand at room temperature for 10 minutes to soften slightly. Spoon a layer of strawberry ice-cream over cake layer; smooth top. Scatter with another 500g of the cake. Freeze for 20 minutes or until firm.
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4.Remove vanilla ice-cream from freezer and stand at room temperature for 10 minutes to soften slightly. Spoon a layer of vanilla ice-cream over cake layer; smooth top. Scatter with remaining cake. Freeze for 30 minutes or until firm. Top with various gingerbread shapes.
Recipe Notes
Allow the trifle to soften slightly before scooping into it. The bigger the spoon the better.
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