Chocolate/ Dessert/ Icecream/ Non Thermomix/ Sweets

Chocolicious Icecream Cake

This is a late write up, but this was my SIL’s birthday cake from last December: “Chocolicious Icecream Cake”.
This is one of the easiest cakes to make, as the components are all made beforehand, and I just quickly assembled it just before serving. You could also assemble on the day and just keep it in the freezer (if you have the space!).
If you’re not a ‘baker’, or if you are going to be short on time on the day/day before you need the cake, this is the cake for you (to make!)!!!
Chocolicous Icecream Cake
“Chocolicous Icecream Cake”: Caramel toffee, white, milk and dark chocolate icecream cake with Milo Mousse chocolate bark, crushed Tim Tams and lollipops.
This cake has 3 components that I had to make separately before assembly:
1. MILO MOUSSE (made a day beforehand and chilled in the fridge)
Note: This is the first cake that I’ve incorporated my popular Milo Mousse recipe into! 🙂
2. ICECREAM CAKE (made a few days beforehand to set in the freezer)
Spray a round tin (this one is 20cm diameter) and line with plastic wrap
Place 7 Tim Tams (broken in half by hand) in the bowl
Blitz 3 Seconds/Speed 5
Get your icecream out of the freezer, if it’s winter you may need to thaw out for a few minutes, but I made this on a super hot summer day and it started melting straight away!
Take spoonfuls of each icecream and place in the cake tin, trying to mix up the flavours
In between every few spoonfuls of icecream, sprinkle with crushed Tim Tams
Keep filling up with icecream and sprinkling with crushed Tim Tams until tubs of icecream are empty
Press and smoothen top of icecream with a spatula
Place Maltesers firmly on top, pressing in slightly, and place in freezer to set overnight or a few days before serving
  • 1 cup of dark chocolate chips
  • Sprinkles
  • Edible Glitter
1. Place chocolate chips in a microwave safe bowl. Microwave for 30 seconds, stir, and then another 30 seconds, stir. If they have not melted yet after some stirring, then microwave for 10 seconds at a time, and stirring in between,  until melted.
Place baking paper on a tray
Place melted chocolate on the baking paper
Spread evenly on tray and top with sprinkles and edible glitter. Place in fridge to set.
ASSEMBLY (just before serving, or a few hours beforehand and left in the freezer)
Take out all the components – 1. Milo Mousse from fridge, 2. Icecream Cake from freezer, and 3. chocolate bark from fridge.
Frozen Icecream Cake
Milo Mousse, Icecream Cake and Chocolate Bark
Prepare a large piping bag with a large round piping tip/nozzle. Fill with Milo Mousse.
Take the cake out of the tin, and place on cake tray.
Pipe the Milo Mousse onto the cake in varying sizes, larger piping on top, progressing to smaller piping sizes to the bottom of the cake, to create a fountain cascade of Milo Mousse 🙂
Break up and place chocolate bark to the back top half of the cake and some at the front (I cut through the cake/maltesers a bit where I was going to pierce the shards of bark into, so they would stay put better. I added a few lollypops to add some colour.
Happy Birthday to my SIL!

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