Name: Seven Island Ice Cream Pudding recipe by Kriti Singhal at BetterButter
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4
Ingredients: 1/2 kg Chocolate sponge (You can buy the sponge from market. I prefer baking it at home.); For Chocolate Sponge:; Maida – 1 cup; Cocoa powder – 1/4 cup; Soda Bi Carbonate – 1/2 tsp; Baking powder – 1tsp; Milk maid – 1/2 tin; Vanilla Essence – 1tsp; Powdered sugar – 3tbsp; Oil – 1/2 cup; Milk – 1/2 cup; 1 Pack digestive biscuits; 1 Vanilla Ice-cream brick; Tops jelly mix (Any flavor of your choice. I used strawberry); 1 Cup Chocolate Sauce; 10 - 12 Choco/Strawberry sticks; 1 pack Gems

ABOUT Seven Island Ice Cream Pudding RECIPE

This Ice cream pudding is perfect for those sweet cravings which reflect the colors of your pure love. Before I proceed, let me tell you the reason behind the name of this Ice cream pudding. We will be using 7 ingredients to prepare this beautiful recipe thus The Seven Islands Ice-cream Pudding.

Ingredients Serving: 4

1/2 kg Chocolate sponge (You can buy the sponge from market. I prefer baking it at home.)
For Chocolate Sponge:
maida – 1 cup
Cocoa powder – 1/4 cup
Soda Bi Carbonate – 1/2 tsp
Baking powder – 1tsp
Milk maid – 1/2 tin
Vanilla Essence – 1tsp
Powdered sugar – 3tbsp
oil – 1/2 cup
Milk – 1/2 cup
1 Pack digestive biscuits
1 Vanilla Ice-cream brick
Tops jelly mix (Any flavor of your choice. I used strawberry)
1 Cup Chocolate Sauce
10 - 12 Choco/Strawberry sticks
1 pack Gems

Instructions

Grease and dust a round cake tin. Preheat the oven at 150 degrees Centigrade.
Sift maida, cocoa, soda and baking powder. Beat milkmaid, sugar and oil. Beat well.
Add vanilla essence or scrape half a vanilla bean. Add half the maida mix by sprinkling over wet ingredients. Add half the milk. Mix well.
Add remaining Maida mix and milk and mix to make a smooth pouring ribbon consistency. Add soda and mix quickly. Bake at 180 degrees Centigrade for 40 minutes.
Check if done by touching with finger. It should spring back when pressed. Also insert a toothpick and it should come out clean. Let the cake cool for 10 to 20 minutes before taking out of the tin.
Once the cake is baked, keep it in the fridge for half an hour to cool. In the meantime, use the jelly mix to prepare and set the jelly. Keep it in the fridge for cooling.
Churn the digestive biscuits finely and keep aside. Take 6 wine glasses. Put 3 tsp of biscuit mixture at bottom. Pour chocolate sauce over them.
Now put 1 scoop of Vanilla Ice cream above it. Arrange a layer of jelly over it. Repeat the steps of arranging in glass again.
Now, cover the top of the glass with vanilla and biscuits mixture. Decorate it with Gems and Choco/Strawberry sticks.
Keep it in freezer for at least 15 minutes. Serve chilled.