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Magnum Smores Ice Cream Cake

Magnum Smores Cake

Magnum Smores Ice Cream Cake 

By Sebastian Newman 

Makes: 1 Cake
1 pkt Coconut Biscuits, crushed
¼ cup Butter
1 TBS Demerara Sugar
1 Cup 70% Dark Chocolate
¾ cup Cream
6 Death By Chocolate Magnums
3 cups Mini Marshmallows
2 TBS Milk 

Mix together the biscuits, butter and sugar and press into a greased and lined spring form cake tin. Bake at 180˚C for 10-12min. Cool completely. 

Meanwhile, heat together the cream and chocolate over a double boiler until smooth. Pour onto your baked biscuit base and freeze for 30min, until the chocolate has set. 

Soften the magnums in a food processor and spread over your set chocolate filling. Set for about 2hours in the freezer. 

Using ¾ of the marshmallows and reserving the rest, mix it with the milk and melt together. Remove your ice cream cake from the freezer and pour this over ice cream layer, top with the remaining marshmallows and either set it under your oven's grill until the marshmallows are golden brown or, using a blowtorch brulee the top.

Remove the sides of the spring form and serve.   

Magnum Gert Johan Coetzee M Collection
Website: pleasure.mymagnum.co.za & www.mymagnum.co.za
Facebook: MagnumSouthAfrica
Twitter: @magnumsa 
YouTube: mymagnum 

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