Gluten Free Flourless Chocolate Mint Baileys Ice Cream Slice

Separate the eggs into two bowls. Set the yolks aside then using an electric whisk, whisk the whites to stiff peaks.

To the yolks, add cocoa powder and sugar then whisk, again with an electric whisk until thick and creamy, this will take a good 5 minutes. Add a spoonful of whipped whites and peppermint extract to the yolks and fold in to loosen. Pour into the whites and fold in until all combined.

Pour the mix onto a greased and lined Swiss roll tin and bake on gas mark 4/180c for 18-20 mins until firm. Allow to cool on the tray before turning out onto a wire rack.

Once the cake is cold, break the chocolate into a bowl and melt in the microwave in 30 second blasts.

Whisk the cream until stiff then fold in cooled melted chocolate, the Baileys and peppermint extract.

Cut the cake in half (best use a measure to get it accurate so you don't end up having to level it out on the sides) then spread the cream onto one side and press the other half on top. You can eat like this if you like but it is even better if you freeze after slicing. Simply slice into 6 pop on a baking tray then stick them in the freezer for at least 8 hours. When you are ready to eat, remove from the freezer and let it still on the side for 5-10 mins, just enough for the cake to soften up, then enjoy your mint choc baileys ice cream sandwiches!