Violet Crumble Christmas Wreath Recipe

Robern Menz Products:

Violet Crumble 50g Bar

Recipe Type:

Violet Crumble

Description:

Now you can hang your wreath and eat it too!

Ingredients:

• 2L Vanilla Ice Cream, softened
• 2 Violet Crumble bars, roughly chopped into tiny crumbed pieces
• 1 Violet Crumble bar, chopped for decorating
• Cherries, for decorating Mint leaves, for decorating 

Method:

1. Line base and side of a 24cm springform pan with baking paper.  
2. Wrap a 9cm round ramekin with a double layer of plastic wrap and place in the centre of the pan.  
3. In a large bowl add softened ice cream and Violet Crumble. Fold mixture until just combined. Spoon into the prepared pan and smooth the top. Transfer to the freezer for 4 hours or until frozen.  
4. To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth). Place inverted serving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves.