Speedy Ice Cream Cake

  • Preparation Time10 mins
  • Cooking Time5 mins
  • DifficultyEasy
2L tub soft serve vanilla ice-cream
30g pecans, roughly chopped
30g flaked almonds, toasted
30g macadamia nuts, roughly chopped
100g maraschino cherries, drained and chopped

For the topping

100g 60% cocoa dark chocolate
125ml cream
15g each chopped pistachio and flaked almonds, toasted
6 maraschino cherries with stalk to garnish

In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.

Transfer to the freezer for 4 hours or overnight until needed.

For the ganache topping, break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt.

Once melted remove from heat and stir in the cream.

Leave to cool slightly.

To serve, remove the frozen ice-cream cake from freezer.

Invert on a serving platter and carefully peel off the silicon mould.

Smooth any imperfections with a spatula or palette knife.

Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath.

Sprinkle the nuts over the top.

Top with cherries serve immediately cutting into slices.

Speedy Ice Cream Cake

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