Recipe Centre

Apricot ice cream bars

Ingredients
600 ml apricot or orange ice cream
4 slices freshly made vanilla sponge cake
400 g white chocolate, melted

Method:
Allow ice cream to soften slightly, then spread into a shallow container, about 8 x 40 cm. Freeze until hard. Cut sponge cake into 8 x 10 cm rectangles. Place 4 slices of cake on a wire cooling rack and stand on a baking sheet. Cut ice cream into 4 rectangles, each 8 x 10 cm. Using a cake lift, carefully place an ice cream slice on each cake slice. Ladle melted white chocolate over to cover the top and sides. Freeze until hard.

Recipe From : FAIRLADY June 11, 1997

Recipe from FAIRLADY : June 11, 1997 See what FAIRLADY has in store this month. Subscribe now and save!