• 1 x 245g Jamaica Ginger Cake
  • 4 x 70ml Choc Ices (any brand of choice)
  • 1 x 250ml can Squirty Cream


  • STEP 1
    Remove packaging from the Ginger Cake and cut into eight even pieces.
  • STEP 2
    Next, take the packaging off a Choc Ice and place one standing long sideways into a dessert bowl.
  • STEP 3
    Place two Ginger Cake slices into the bowl against the long sides of the Choc Ice. Warm in the microwave on medium to high heat for 30 seconds to gently warm the Cake through and thaw the Choc Ice.
  • STEP 4
    Remove warmed cake and Choc Ice from the microwave. Take the canned Squirty Cream, shake, and neatly squirt on the Choc Ice. Serve immediately.
  • STEP 5
    NOTE: for a more creamy variation of this dessert, you can switch the ratios of Choc Ices to Ginger Cake slices, and use the Squirty Cream on top of the cake slice instead.

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