Ice cream Christmas trees recipe? Yes please!

Instructions

Step 1

Prepare the cone moulds by bringing the top right corner of an acetate/transparent sheet down to the middle of the sheet. Keeping the corner in place with your finger, roll the sheet up to form a tight cone (make sure the tip is closed) and secure the roll with a small piece of sticky tape. Place the cone tip upside down in a Champagne flute/tumbler filled with rice. Repeat with the remaining acetate/ transparent sheets.

Step 2

For the ice cream, divide the vanilla ice cream among 3 bowls. Add the chopped mince pies and almond flakes to one of the bowls. Mix until well combined. Set aside.

Step 3

Add the chopped Peppermint Crisp to the second bowl and mix until combined. Set aside.

Step 4

Add the shards of white chocolate to the third bowl and mix well. Set aside.

Step 5

Divide the mixture of the first bowl between 2 of the cones. Use the back of a spoon to level the tops. Repeat with the remaining bowls of ice cream, dividing the contents of each bowl between 2 cones and levelling the tops as you go. Transfer the cones to the freezer and freeze them overnight.

Step 6

To serve, remove the tape and unwrap the acetate/transparent sheets from the ice cream cones. Invert the cones onto a large frozen cake stand or serving platter.

Step 7

Decorate with spun sugar, cookies and edible gold stars, if desired. Serve immediately.