Violet Crumble Christmas Wreath
Ingredients
2L vanilla ice cream, softened
2L vanilla ice cream, softened
2 Violet Crumble bars, roughly chopped into tiny crumbed pieces
2 Violet Crumble bars, roughly chopped into tiny crumbed pieces
1 Violet Crumble bar, chopped for decorating
1 Violet Crumble bar, chopped for decorating
Cherries, for decorating
Cherries, for decorating
Mint leaves, for decorating
Mint leaves, for decorating
Method
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Step 1
Line base and side of a 24cm springform pan with baking paper.
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Step 2
Wrap a 9cm round ramekin with a double layer of plastic wrap and place in the centre of the pan.
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Step 3
In a large bowl add softened ice cream and Violet Crumble. Fold mixture until just combined.
Spoon into the prepared pan and smooth the top.
Transfer to the freezer for 4 hours or until frozen. -
Step 4
To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth).
Place inverted serving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves.
