You don't have to stand under the Mistletoe to enjoy these Velvet kisses!
Beat 2 cups of chilled Vanilla Velvet in an electric mixer until thick.
Chop up Fruit Cake and mix into Velvet mixture.
Place in a 500ml Ice Cream Container and freeze overnight.
Now, get your cookies, sprinkles and cocoa ready in small bowls. Quick work to follow!
Use a melon scoop to scoop balls of ice-cream out.
Cover the ball in Ice Cap and roll into cocoa, crushed biscuits or chocolate sprinkles immediately and place in a container to freeze, separating layers with baking paper so they don’t stick to one another. (We used 4 smaller containers for freezing, making 6 at a time and then placing into the freezer to keep them from melting.)
Freeze for 1 hour before serving. Store in the freezer.