No-churn Ice Cream layers (leftovers can be frozen to make vanilla ice cream)
2cans of condensed milk400g x 2
4cupsof cold creamwhipped
2tbspof good quality vanilla extract
Gel food coloring - RedOrange, Yellow, Green, Blue, Purple
1quantity of Chocolate Magic Shell Sauce
Chocolate Mousse Heart Center
Melt the chocolate, salt and butter in a small saucepan over low heat until just melted. Add the egg yolks while the chocolate is warm and mix well. Set aside to cool completely.
Line a 8 x 8 inch square pan with plastic wrap (you can use a little butter or oil to make sure it sticks to the bottom of the pan. Set aside until the chocolate mousse is ready).
Add the vanilla to the whipped cream, and then the cooled, thickened chocolate and gently fold in until thoroughly mixed.
Scrape this chocolate mousse mix into the prepared pan and spread it evenly. Keep this in the freezer until completely frozen (a few hours).
Use a heart cutter to cut out 12 hearts from the frozen chocolate mousse (choose a heart cutter that will fit inside the loaf pan that will be used for the rainbow ice cream cake - about 2 inches in height, in this case).
Place the cut out hearts in a plastic wrap lined tin and store in the freezer until needed.
No-churn Ice Cream Slice
Line a 9 x 5 inch loaf pan with plastic wrap.
In a large bowl, combine 2 cans of condensed milk, whipped cream, salt (if using) and vanilla. Fold gently until the condensed milk and cream have mixed well. This is the vanilla ice cream base.
Measure 1 ½ cups of this ice cream base into a smaller bowl, and color it with some red gel coloring. Pour this to the bottom of the lined loaf pan. Spread evenly and place it in the freezer until set - not frozen (about 2 -3 hours).
Once set, place the chocolate mousse hearts upside down, along the middle of the loaf pan (see video). Set aside until you have the other layers ready.
Mix 1 cup of ice cream base with orange coloring.
Mix 1 cup of ice cream base with yellow coloring.
Mix 1 cup of ice cream base with green coloring.
Mix 1 1/4 cup of ice cream base with blue coloring.
Mix 1 ½ cup of ice cream base with purple coloring.
Layer each of these in order, around the chocolate mousse heart center, ending with the purple ice cream layer which will cover the chocolate mousse center completely (see video).
Cover the top with the plastic wrap and freeze overnight until frozen.
An hour or so before serving, dip the sides of the loaf pan in warm water to loosen the ice cream slice from the pan. Unmold it onto a serving tray and smoothen the wrinkled surface using a warm spatula.