Chocolate & Peanute Butter Ice Cream Cake for My Colleague’s Birthday

Yield: 10″ Square Ring

Ingredients:
(A)
1 can Nestle Cream
200 ml Condensed Milk
300 ml Whipped Cream

(B)
4 tbsp Cocoa Powder
3 tbsp Skippy Peanut Butter

(C)
24 pieces of Cream Crackers
Chocolate Wafers / 1 Packet of Sponge Fingers (Cut into Half)

(D)
Dark Chocolate Shavings
White Chocolate Shavings
Maschino Cherries

Instructions:
1.  Whisk the whipped cream till thick and smooth.
2.  Mix nestle cream and condensed milk till well combined.
3.  Sieve the milk mixture from Step 2 into the whipped cream.
4.  Divide the cream mixture into 3 portions.
5.  Mix two portions with cocoa powder and and 1 portion with peanute butter from (B) respectively.
6.  Set aside the 2 flavours cream.
7.  Place the square ring onto a 11″ cake board.
8.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
9.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
10.  Line the chocolate wafers / sponge fingers along the sides of the square ring.
11.  Pour in the chocolate cream and smooth out evenly.
12.  Place another layer of cream crackers.
13.  Pour in the peanut butter cream and smooth out evenly.
15.  Place another layer of cream crackers.
16.  Pour in the chocolate cream and smooth out evenly.
17.  Decorate with the chocolate shavings and cherries.
18.  Keep in the freezer.

This cake is best to prepare at least one day in advance.  Take out from the freezer half an hour before cutting or transfer it to the fridge 3 to 5 hours before cutting.

Thank you Codyukie’s Kitchen for her Peach Charlotte Ice Cream Cake.

Chocolate Oreo Ice Cream Charlotte Cake for My Graduating Class

Yield: 10″ Square Ring

Ingredients:
(A)
1 can Nestle Cream
200 ml Condensed Milk
300 ml Whipped Cream

(B)
3 tbsp Cocoa Powder
7 Chocolate Oreo Biscuits (Grind)

(C)
24 pieces of Cream Crackers
7 pieces of Sponge Fingers (Cut into Half)
13 pieces of Kit Kat Fingers (Shorten it by cutting into Halves)
8 Chocolate Oreo Biscuit (Grind)

(D)
60 ml Whipped Cream

Instructions:
1.  Whisk the whipped cream till thick and smooth.
2.  Mix nestle cream and condensed milk till well combined.
3.  Sieve the milk mixture from Step 2 into the whipped cream.
4.  Divide the cream mixture into 2 portions.
5.  Mix each portion with cocoa powder and oreo bits from (B) respectively.
6.  Set aside the 2 flavours cream.
7.  Place the square ring onto a 11″ cake board.
8.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
9.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
10.  Line the sponge fingers and kit kat finers along the sides of the square ring.
11.  Pour in the chocolate cream and smooth out evenly.
12.  Place another layer of cream crackers.
13.  Spread the oreo bits from (C) evenly.
14.  Pour in the oreo cream and smooth out evenly.
15.  Spread a layer of whipped cream from (D) and smooth out evenly.
16.  Pipe wordings on the whipped cream with melted chocolate.  (Optional)
17.  Keep in the freezer.

This cake is best to prepare at least one day in advance.  Take out from the freezer half an hour before cutting or transfer it to the fridge 3 to 5 hours before cutting.

Thank you Codyukie’s Kitchen for her Peach Charlotte Ice Cream Cake.

Mango Napolitian Ice Cream Charlotte Cake for My Dad’s Birthday

My family and I only like the chocolate flavour as the strawberry and mango flavour still have the strong creamy, milky taste.

Yield: 10″ Square Ring

Ingredients:
(A)
1 can Nestle Cream
200 ml Condensed Milk
300 ml Whipped Cream

(B)
3 tbsp Cocoa Powder
1 tbsp Strawberry Emulco
1 tbsp Mango Juice or Mango Essence
1/2 Mango cut into cubes

(C)
3.5 Mangoes (Sliced Thinly and pat dry with kitchen towel)
36 pieces of Cream Crackers
14 pieces of Sponge Fingers (Cut into Half)

Instructions:
1.  Whisk the whipped cream till thick and smooth.
2.  Mix nestle cream and condensed milk till well combined.
3.  Sieve the milk mixture from Step 2 into the whipped cream.
4.  Divide the cream mixture into 3 portions.
5.  Mix each portion with cocoa powder, strawberry emulco and mango juice respectively.
6.  Add mango bits into the mango cream.
7.  Set aside the 3 flavours cream.
8.  Place the square ring onto a 11″ cake board.
9.  Wrap around the ring with aluminium foil to prevent cream from seaping through.
10.  Cover the base with cream crackers.  Use a knife or scissors to cut to the desired size where necessary.
11.  Line the sponge fingers along the sides of the square ring.
12.  Pour in the strawberry cream and smooth out evenly.
13.  Place another layer of cream crackers.
14.  Place a layer of mango slices.
15.  Pour in the mango cream and smooth out evenly.
16.  Place another layer of cream crackers.
17.  Place a layer of mango slices.
18.  Pour in the chocolat cream and smooth out evenly.
19.  Place a layer of mango slices.
20.  Pipe wordings on the mango slices with melted chocolate.  (Optional)
21.  Keep in the freezer.

This cake is best to prepare at least one day in advance.  Take out from the freezer half an hour before cutting or transfer it to the fridge 3 to 5 hours before cutting.

Thank you Codyukie’s Kitchen for her Peach Charlotte Ice Cream Cake.