Jaffa cake ice cream loaf recipe
Always got a packet of Jaffa cakes in the cupboard for an afternoon sugar boost? Try something new and transform them into an elegant dessert with this Jaffa cake ice cream loaf. Stir orange zest and chocolate chips into vanilla ice cream and layer with Jaffas for an easy frozen dessert, then serve with warm chocolate sauce.
See method- Serves 8
- 20 mins to prepare, plus overnight freezing
- 490 calories / serving
- Freezable
Ingredients
- 25 Jaffa cakes
- 2 x 280ml tubs Tesco Finest Vanilla Ice cream
- 1 orange, zested
- 50g dark chocolate chips
- 250g jar Tesco Finest Belgian chocolate sauce
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Shop ingredientsEach serving contains
- Energy
- 2050kJ 490.0kcal
- Fat
- 24g
- Saturates
- 15g
- Salt
- 0.2g
- Sugars
- 48g
of the Reference intake
Carbohydrate 61.8gProtein 6.0gFibre 2.7g
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- Line a 1kg loaf tin with a double layer of clingfilm, leaving plenty of overhang over the edges. Use 7 of the Jaffa cakes to line the base of the tin, placing chocolate side-down and halving where necessary to fit tightly to the edges of the tin.
- Remove the ice cream from the freezer, tip into a large bowl and leave for 15 mins to soften a little. Add the orange zest and the chocolate chips, then mix well until fully combined.
- Working quickly, spoon one-third of the ice cream over the Jaffas and level the surface. Top with a layer of 8 Jaffa Cakes (chocolate side–down). Repeat with 2 more layers of ice cream and Jaffa Cakes.
- Cover with the clingfilm overhang and freeze for at least 5 hrs or overnight.
- To serve, remove from the freezer. Turn out immediately onto a serving platter. Heat the chocolate sauce according to the instructions. Serve the warm chocolate sauce drizzled over.
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