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
1½ 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)
Let the ice cream soften either in the fridge for a while, or out in the kitchen.
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.
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.
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 / ¼ cup of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuits 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. The recipes for the three sauces below.
Butterscotch Sauce for ice cream
- 45 grams light brown muscovado sugar
- 2 tablespoons granulated sugar
- 150 grams golden syrup
- 30 grams butter
- 125 millilitres double cream
- a splash of vanilla extract
Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
Add the cream and vanilla extract, stirring together, and then take off the heat.
Serve in a jug to pour over ice cream
Hot Chocolate Sauce
FOR THE HOT CHOCOLATE SAUCE
75 grams dark chocolate (minimum 70% cocoa solids)
125 millilitres double cream
2 teaspoons instant espresso powder
2 tablespoons water
1 tablespoon golden syrup
Break up the chocolate and put into a heavy-based saucepan.
Dissolve the instant espresso powder in the water and add this, along with the remaining ingredients into the saucepan, then place the pan over a gentle heat and let everything melt together.
Once everything has melted, stir well, take off the heat and pour into a jug to serve.
Chocolate Peanut Butter Sauce
- 175 millilitres double cream
- 100 grams milk chocolate (chopped)
- 100 grams smooth peanut butter (Skippy for preference)
- 3 tablespoons golden syrup
- 4 tablespoons salted peanuts (roughly chopped or left whole to taste)
Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.
Pour chocolate sauce over ice cream and sprinkle with the salted peanuts.
Wait for people to weep with gratitude.