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Piñata ice cream cake recipe

5 ratings

Have you got a special occasion to celebrate this summer? Make this piñata ice cream cake for your next party - smooth vanilla ice cream is topped with melted chocolate and colourful sprinkles - slice into it to reveal the hidden Smarties filling! See method

Serves 8
45 mins to prepare, plus freezing
376 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

1 litre tub Carte D’or Vanilla Ice Cream
200g dark chocolate
150g Smarties
sprinkles and chocolate curls to decorate (about 3-4 tbsp)

Perfect with:

Carte D'or vanilla ice cream
Smooth vanilla ice cream made with real Madagascan vanilla

Each serving contains

Energy
1575kj
376kcal 19%
Fat
17g 24%
Saturates
12g 58%
Sugars
43g 47%
Salt
0.1g 2%

of the reference intake
Carbohydrate 51.4g Protein 4g Fibre 1.2g

Method

Remove the ice cream from the freezer to warm a little until easily scoopable. Line a 2l Pyrex or metal bowl with clingfilm, leaving plenty of overhang. Spread 1½ tubs of ice cream into the lined bowl and carefully mould to the shape of the bowl (the ice cream should come roughly halfway up the sides).
Create a well in the middle of the ice cream – this will be the gap for sweets later. Cover the bowl with the excess clingfilm and freeze for 1 hr. Return any remaining ice cream to the freezer.
After 1 hr, melt half the chocolate in a small heatproof bowl, set over a pan of barely simmering water. Pour 3 tbsp of the melted chocolate onto a sheet of baking paper to make a circle the same size as the well in the ice cream. Put the chocolate circle into the freezer while you prepare the ice cream cake.
Remove the ice cream bowl from the freezer. Spread the remaining chocolate in the dip evenly – this will help to seal the ice cream from the sweets. Return to the freezer for 30 mins.
Remove the remaining ice cream from the freezer and leave to stand for 5 mins or until spreadable. Meanwhile pour the Smarties into the chilled chocolate well of your ice cream bowl, peel the chocolate circle from the greaseproof paper and press on top of the sweets. Spread the remaining ice cream over the chocolate lid, then return the piñata to the freezer for 2 hrs or overnight.
1 hr before serving, melt the remaining chocolate in a heatproof bowl, set over a pan of simmering water. Leave to cool for 5 mins.
Remove the ice cream cake from the freezer. Turn the cake out onto a serving plate and remove the clingfilm. Pour over the melted chocolate, using a knife to guide the chocolate to cover the top and dribble down the sides. Be careful not to move the chocolate too much or it will mix into the ice cream.
Decorate with sprinkles and chocolate curls, then return to the freezer for 15-30 mins to firm up a little. To serve, slice into the cake immediately. You can also keep the prepared cake in the freezer for up to 3 weeks.

See more Summer Dessert recipes