Simple rocky road ice-cream cake & a happy sweet 16!

Ingredients

Biscuit Base :

• 130 gm graham biscuit
• 1/2 cup sugared almond praline
• 80 gm butter, melted

Ice-cream Mixture :

• 1.3L ready-made ice-cream, softened
• 1 cup canned dark cherry
• 1 cup mini marshmallow
• 1 cup ready-made apricot ice-cream

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Preparation

• Combine all ingredients and mix to combine.
• Then press the mixture to a 8" spring form pan & keep chilled.
• Beat ice-cream untill creamy and then pour half portion over to the biscuit crust base pan. Throw in all the dark cherry & marshmallow.
• And then cover with the rest of the ice-cream about 3/4 of the pan. Freeze untill set before top with 1 cup of apricot ice-cream to have a smother surface.
  
• Again freeze to set before serving.

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