Apricot ice cream bars

Recipe from: 6/11/1997 12:00:00 AM

Ingredients 3
Servings 1


Serving Change
  • 600
    apricot or orange ice cream
  • 4
    slices freshly made vanilla sponge cake
  • 400
    white chocolate, melted


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.

Read more on: dairy


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