M&M Jubilee Ice Cream Cake Recipe

Only M&M’S Chocolate Could Make the Union Jack Taste This Good! Buy the ingredients here, and make it yourself!

Done in 8 hours

Serves 45

Dish by Tom Jackson

Ingredients

Cake

283gwhole milk

85gvegetable oil

3eggs, large

1 tbspvanilla

368gplain flour

368ggranulated sugar

3 tspbaking powder

1/4 tspbaking soda

1/2 tspsalt

227gunsalted butter, softened

No-Churn Ice Cream

500mldouble cream

1 can (379g)sweetened condensed milk

2 tspvanilla

red and blue food colouring

To decorate

whipped cream

blue and red M&M'S Chocolate

Mini marshmallows

Looking for the perfect cake to celebrate the Queens Jubilee? Why not try this ice cream cake recipe with Union Jack M&M and marshmallow finish.

Method

Preheat the oven to 170°C. Line your rectangle cake tin with butter and baking parchment.

Combine the whole milk, vegetable oil, eggs, and vanilla. Whisk together and set aside.

Add all your dry ingredients into the bowl of a stand mixer, then on a slow speed gradually add in your softened butter, mix until it looks sandy. Add your wet ingredients to the mixture on medium speed. Mix until just combined, scraping down the sides of the bowl as needed.

Pour the batter into the prepared tin, coming a third of the way up the sides of the tin. Bake for 30 minutes or until cooked through. Allow to cool completely.

In a medium bowl, stir together condensed milk and vanilla. In a large bowl, using an electric mixer beat the whipped cream on high until stiff peaks form, around 3 minutes.

Whisk the condensed milk through. Divide into three equal portions, and add blue and red food colouring to two of the bowls.

Once you’ve reached your desired colour alternate blobs of the ice cream on top of the cooled cake base. Gently swirl the ice cream until it looks marbled - don’t mix too much! Pop in the freezer until firm, around 6 hours.

Cover the whole thing with whipped cream, and use blue and red M&M’S Chocolate, and mini marshmallows to map out a union jack on top.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.