Ingredients (5)
- 180g dark chocolate, melted
- 70g (1/2 cup) Nestlé Milo
- 2 x 1.2L tubs Nestlé Milo ice-cream, softened slightly
- 300ml ctn thickened cream
- Nestlé Milo, extra
Method
Show ingredient quantity- Step 1 Line a 7cm-deep, 10 x 20cm (base size) loaf pan with plastic wrap, allowing the wrap to overhang the sides. Line with a sheet of baking paper, allowing the paper to overhang the long sides.
- Step 2 Place a large sheet of baking paper on a large baking tray and trace around the base of the loaf pan to make 6 rectangles. Use a palette knife or the back of a spoon to thinly spread 1 1/2 tbsp melted chocolate inside each rectangle. Sprinkle each rectangle with 1/2 tbsp Milo. Transfer to the fridge for 15 minutes or until set.
- Step 3 Spoon one-third of 1 ice-cream tub into the prepared pan. Spread evenly to level the surface. Top with a chocolate rectangle, Milo-side down. Sprinkle the top with 1/2 tbsp Milo. Repeat layering with the remaining ice-cream (using both tubs), chocolate rectangles and Milo, finishing with a chocolate rectangle. Cover the top with the overhanging baking paper and plastic wrap. Place in the freezer for 6 hours or overnight until firm.
- Step 4 Use electric beaters to beat the cream300ml ctn thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a flat nozzle. Turn the cake out onto a serving plate. Pipe swirls of the cream on top of the cake. Dust with extra Milo. Serve immediately or keep in the freezer until ready to serve.