Ingredients
- Swiss cake rolls
- Vanilla ice cream : 2 Pints
- Ice cream topping of choice: 3/4 cup
- Chocolate ice cream : 2 Pints
Method of preparation
- Line a bowl with plastic wrap.
- Cut each cake roll into equal thin slices and place in the bowl covering the bottom and the sides.
- Cover and freeze until firm.
- Spread vanilla ice cream over cake.Freeze it for atleast an hour. Spread the topping and freeze it again before spreading with chocolate ice cream. Cover it and freeze it again.
- Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap and cut them into wedges.
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