Rocky Road Ice Cream Trees - The Sweet Rebellion
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Rocky Road Ice Cream Trees

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These snowy Rocky Road Ice Cream Trees are the perfect dessert to end off your festive meal. Made with creamy vanilla ice cream, mini marshmallows, toasted pistachios, colourful glacé cherries and a variety of Bakers Choice Assorted® Biscuits, they are jam-packed with flavour and texture. 
If you’re wondering how on earth to achieve the beautiful Christmas tree appearance, you need nothing more than some regular paper, baking paper and sticky tape to form the ice cream cone, plus some tall glasses for the cones to stand in. The rest of the recipe is as easy as a little chopping and stirring, then waiting ever-so-patiently for your rocky road “trees” to freeze!
By using different combinations of Bakers Choice Assorted® biscuits, you can really mix things up – why not try Lemon Creams and Strawberry Wafers for a fruitier flavoured ice cream?

This post is sponsored by Bakers Biscuits®. All text and opinions are 100% my own.

Ingredients:

(Makes 8)

2l vanilla ice cream
45g mini marshmallows (1 cup)
80g pistachios (⅔ cup)
120g Bakers® Choc Delights, Romany Tarts and Eet-Sum-Mor biscuits (1 heaped cup)
100g mixed glacé cherries (½ cup)
8 x sheets of A4 paper and 8 sheets baking paper.

Directions:

  • To make the paper cones, cut out eight 20 x 20 cm squares of A4 paper. Cut another eight 20 x 20cm squares of baking paper. Lay a square of baking paper on a sheet of regular A4 paper. Roll to form a cone shape. Secure with sticky tape.  Ensure the narrow point is tight and sealed with tape as well. Repeat with remaining sheets of paper and place inside 8 tall drinking glasses
  • Place the pistachios in a dry frying pan over high heat. Shake the pan frequently and cook until they start to smell toasty and turn a little brown. Remove from the heat and immediately place onto a heatproof plate or board to cool. Once cool, chop roughly.
  • Allow the ice cream to soften at room temperature for about 10 minutes. Prepare a place in the freezer where the glasses will be able to stand upright.
  • Roughly chop the glacé cherries. Chop all the Bakers Choice Assorted® biscuits into small pieces.
  • Stir the ice cream to ensure that its nice and soft, then add the mini marshmallows, biscuits, chopped pistachios and lastly the mixed glacé cherries. Do not overmix.
  • Divide the mixture equally between the paper cones, tapping them on the counter so that the ice cream goes all the way to the tip of the cone. Smooth the top. Freeze the cones for 6 hours or preferably overnight.
  • When ready to serve, carefully peel off both layers of paper and invert the cones onto a platter or individual plates. Serve immediately.


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