Mango and Honeycomb Ice cream Cake

Mango and Honeycomb Ice cream Cake  (re posted as I am cleaning up the look of my blog!)

Who doesn’t love a simple, delicious pudding that will trick your friends into thinking you are the Nigella of your neighbourhood?  Well, here’s one of those recipes…though I’m not sure if I should share as I might lose my street cred!

2 litres creamy vanilla ice cream

500 ml premade carton of premium custard

2 lge mangoes, peeled, diced

300g (one bag of choc covered honeycomb eg Violet Crumble but home brand works too!) roughly chopped

Passionfruit pulp to serve

1. Line the base and sides of a 22cm springform tin with baking paper.

2. Transfer the slightly softened (not completely melted) ice cream to a large bowl. Add custard and mix with a metal spoon until well combined. Fold in the mango and honeycomb.  Spoon into prepared tin and freeze for 24 hours.

3.  Serve by turning the cake out onto a serving platter and drizzle with passionfruit pulp. You could also put slices of mango on top if you want to go really pretty but I’ve never bothered…Yummy, scrummy deliciousness

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