Rainbow Ice Cream Slice with a Hidden surprise

Servings: 1 x 9 x 5 inch loaf pan
Author: Dini from The Flavor Bender
Print Recipe


Chocolate Mousse Heart Center

  • 5 oz semi-sweet chocolate
  • 4 tbsp unsalted butter
  • 2 egg yolks
  • 1 ¼ cup whipping cream whipped till soft peaks
  • 1 tsp vanilla

No-churn Ice Cream layers (leftovers can be frozen to make vanilla ice cream)

  • 2 cans of condensed milk 400g x 2
  • 4 cups of cold cream whipped
  • Pinch of salt optional
  • 2 tbsp of good quality vanilla extract
  • Gel food coloring - Red Orange, Yellow, Green, Blue, Purple
  • 1 quantity 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.
  • Keep it in the freezer until ready to serve.
  • Drizzle Chocolate Magic Shell Sauce on top and decorate with rainbow funfetti, nuts, or crushed colored cookie crumbs (optional).
  • Slice with a warm knife. Enjoy!