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ICE CREAM CAKE
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves no more than a bit of stirring. You must, though, serve a warm sauce with it - the crowning glory - and I've certainly given you options below.
To be frank, you can choose different biscuits, different nuts and nobbly bits to mix in with the ice cream and given crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.
Recipe posted by Nigella
Ingredients
- 1.5 litres ice cream
- 100g honey roast peanuts
- 200g Nestle swirled milk chocolate and peanut butter morsels (or chocolate chips of your choice)
- 1 x 40g Crunchie bar, broken into shards and dusty rubble
- 150g Bourbon biscuits broken up into crumbs and rubble
- 1 batch Butterscotch Sauce plus 1 batch Hot Chocolate Sauce or 1 batch Chocolate Peanut Butter Flavour Sauce
Method
Serves: 8-10
- Let the ice cream soften either in the fridge for a while, or out in the kitchen.
- Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs.
- Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
- Sprinkle the top of the cake with the extra 50g of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuit crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble - they-re not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.
Comments
This is so simple and will look quite elegant on my table at dessert time. Thank you.
Posted by OrgasmicChef on 9th May 2011 at 4.04
For a christmas dessert, I took the lid off the top of a Panettone (Italian Christmas cake) and hollowed it out. I then placed the ice cream mixture into the Panettone, sealed it with cling wrap and replaced the top of the Panettone as a lid. I then put it into the freezer to harden and drizzled melted white chocolate over before serving. Delicious!
Posted by mikeandbron on 8th Dec 2011 at 19.13