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ICE CREAM CAKE

ICE CREAM CAKE

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Serves: 8-10

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  • Express Recipe
  • Nigella Recipe
  • Vegetarian

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.

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Ingredients

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  • 1.5 litres vanilla ice cream
  • 100 grams honey roast peanuts
  • 200 grams peanut butter morsels (or nestle swirled milk chocolate or chocolate chips of your choice)
  • 1 x 40 grams Crunchie bar (broken into shards and dusty rubble)
  • 150 grams Bourbon biscuits (broken up into crumbs and rubble)
  • 1 batch chocolate sauce (see Flourless Chocolate Brownies With Hot Chocolate Sauce for recipe)
  • 1 batch butterscotch sauce (see Butterscotch Fruit Fondue for recipe)
NIGELLA EXPRESS

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NIGELLA EXPRESS

Method

  1. Let the ice cream soften either in the fridge for a while, or out in the kitchen.
  2. Line a 20cm / 8 inch springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
  3. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g / 1 cup chocolate and peanut butter morsels or chocolate chips, Crunchie bar shards and 100g / 1 cup of the Bourbon biscuits crumbs.
  4. 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.
  5. 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.
  6. Sprinkle the top of the cake with the extra 50g / ¼ cup of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuits crumbs.
  7. 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.

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  • 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

  • This is our favourite desert in summer and winter, and it draws loads of compliments, and lots of friends and family ask for the recipe. Winner every time, thanks Nigella.

    Posted by sajida on 22nd Apr 2013 at 8.34