Chocolate Arctic Slice

Method

Step 1

Pre-heat the oven to 180°C, 350°F, gas mark 6.

Step 2

Line a DS tin with baking parchment.

Step 3

To make the sponge, use a mixer with a whisk attachment. Whisk the eggs and sugar together for several minutes to get a thick foam consistency.

Step 4

Now sieve the McDougall’s Self-Raising Flour and McDougall’s Cocoa Powder and gently fold in. Add the vanilla essence and warm water, and again gently fold in.

Step 5

Pour the mixture into the prepared tin and smooth it out. Bake for 15-20 minutes, or until just firm to the touch.

Step 6

Carefully peel the parchment from the base of the sponge. Leave to cool completely. Then slice in half lengthways.

Step 7

Place 300ml of cold water in a mixing bowl, add the Angel Delight Banana Mix and whisk for 1 minute on slow, then 4 minutes on high.

Step 8

Line a DS tin with baking parchment or cling film, place half the sponge into the tin, spread the Angel Delight mix over then top with the other half place in the freeze for 3 hours or overnight.

Step 9

Remove from the freezer, dust with McDougalls Cocoa Powder, and serve frozen.

Tips

This recipe was designed for education, but would be suitable for healthcare. You can fortify the ice-cream with Marvel to add more protein, and you can serve this dish cut into small cubes to enable cutlery free dining.