SHOPPING LIST

• 1.5 litre strawberry ice cream 
• 1.5 litre mint chocolate chip ice cream
• 1.5 litre vanilla ice cream
• 660g non-stick bundt tin

• Cake Angels Sweetie Pie Sprinkles

STEPS

1. Scoop strawberry ice cream into the bundt tin.
2. Add raspberry pieces from Cake Angels Sweetie Pie Sprinkles.
3. Freeze for 30 minutes.
4. Add mint chocolate chip ice cream as the second layer.
5. Add white chocolate stars.
6. Freeze for 30 minutes.
7. Add vanilla ice cream.
8. Freeze for 30 minutes. 
9. Take it out of the freezer. To ensure the ice cream dessert comes out of the tin as easily as possible, dip it into warm water for 5 seconds at a time to ease it out.
   
10. Decorate with the gold chocolate curls from Cake Angels Sweetie Pie Sprinkles.
11. Freeze for 30 minutes. 

To decorate:

1. Decorate with the gold curls from Cake Angels Sweetie Pie Sprinkles.

Share your creations with us!

Tag @CakeAngelsUK in your photos to get featured ​❤