Ingredients
3 1/2 quarts mint-chocolate-chip ice
cream
1 large scoop chocolate ice cream
2 small round white candies such as
Mentos and M&Ms, for decorating
Black licorice laces, for decorating
4 chocolate-mint wafer cookies (1
1/2-inch round), for decorating
Directions
1. Line a rimmed baking sheet with plastic wrap. Scoop out 2
1/2 quarts mint-chocolate-chip ice cream (about thirty-five 1 1/2-ounce
scoops), and place on prepared baking sheet; refreeze for at least 45 minutes.
2. Meanwhile, soften remaining 1 quart mint-chocolate-chip
ice cream; set aside. Line a 12-cup bowl with plastic wrap; freeze briefly,
then fill with the scoops of ice cream, rounded side down, to extend beyond rim
(fill in gaps with extra).
3. Place cake, flat-side up, over ice cream scoops, then
spread softened mint-chocolate-chip ice cream on top using an offset spatula.
Cover with plastic wrap, and refreeze for at least 4 hours.
4. Unmold ice cream cake onto a serving platter. Using a 2
1/2-ounce ice cream scoop, carve a niche into the edge of the turtle shell;
nestle a scoop of chocolate ice cream into niche for the head. Decorate head
using white candy for the eyes and black licorice for the mouth and nose. Tuck
chocolate-mint wafers under cake for feet. Serve immediately.
credit to :marthastewart.com
No comments:
Post a Comment