Skip to main content

Ice Cream Cake


ICECREAM CAKE
Unbelievably simple and easy to make cake will look pretty impressive on the table at dessert time. Filled with bourbon crumb, bits of peanuts and crunchy butterscotch morsels. 
A perfect dessert in summer!!




Ingredients (Cake)
1½ Litre good quality vanilla or strawberry ice-cream brick. (Avoid Mother dairy)
¾ Cup Chocochips
1 Bar 5 Star or Snicker Chocolate (broken into Pieces)
½ Cup Butterscotch morsels/chips (optional to add)
1 Cup Oreo/ Bourbon Biscuits Crumb, broken into small pieces (do not powder)


Ingredients (Toppings)
¼ cup of chocochips/butterscotch chips
1 Table Sp colorful sprinkles
¼ Cup of reserve biscuit crumb
½ Cup of homemade/readymade Caramel or chocolate sauce


Method

·       Soften ice-cream out in the kitchen for a while, do not let it melt totally.

·       Line an 8 inch loose bottom pan with cling film in the bottom and sides of the tin. It should hang out from sides.

·       Transfer softened ice cream into large bowl and mix in chocolate chips, snicker/5star, 1 Cup of biscuit crumbs and butterscotch chips.

·       Stir 5-6 times and scrap the ice cream mixture into prepared tins, flattening the top like a cake. Cover top with hanging cling film and put in freezer to firm for upto 8 hours or overnight.



How to Serve
·       Take the cake straight from freezer. Remove sides of the loose bottom pan and pull cling film slowly away. Carefully put the cake on plate or cake stand.
·       Let it sit for 5 min before serving.

·       Finely sprinkle biscuit crumbs, chocochips and colorful sprinkle on top of cake.
·       Cut in slices, drizzle with chocolate sauce before you serve.

Simple solutions (Topping)
·       Can use any chocolate biscuits and fresh/canned cherries.
·       This cake goes well with caramel sauce. Recipe for homemade caramel sauce, will update later.


Labels:

Comments

Post a Comment

Comments:

Popular posts from this blog

Pink Salt Chocolate Tart

Pink Salt Chocolate Tart #highlandbakes Ingredients (For the Base) : • 300 gms – about 27-28 chocolate cookies, I have used Oreo (it work best) • 100 gms –   Melted butter • 50 gms – bitter sweet chocolate (chopped ) or any plain chocolate (Dairy milk /Nestle would do) Ingredients (For The Filling) • 200 ml – full fat cream • 250 gms- dark chocolate chopped • 50 gms –butter • ½ teaspoon Himalayan pink salt • I teaspoon – good vanilla extract (I have used Madagascar vanilla) • 100 gms - raspberry flavour mini chocolate ball ( I have used brookside) Method. (For the Base) • Blitz cookies into crumbs using food processor or by smashing  them in a ziplock bag with rolling pin. Mix melted butter and chopped chocolate. Blitz until chocolate is incorporated . • Pour the biscuit mix into a 9 inch /23 cm cake tin or loose bottom tin. (I have used loose bottom tin for the recipe). • Use your hands or back of a spoon, to ensure mix is evenly lined and smoot
4 comments
Read more

Chocolate Chip Cherry Bars

Chocolate Chip Cherry Bars #highlandbakes These ultra tender cherry bars turn out perfectly every single time infused with goodness of fresh seasonal cherry and everything is better with chocolate chips. Its fast one bowl recipe and no mixture is required!   Ingredients 1 Cup all purpose flour 1 Cup brown sugar 1/8  Tsp Salt ½ Cup of Salted butter (melted) 1 Large egg (lightly beaten) 2 Tsp good Vanilla extract ¾ Cup semi sweet chocolate chips 1 Cup Cherries (Fresh or Frozen) Method                 Prep Time 10 min              Cook Time 30 min      Cooling Time 60 min       Total time 1 Hr 40 min 1.             I don’t have a cherry pitter, so I just slice cherries with a knife, taking out the pit. Make sure cherries are pitted. 2.             Preheat Oven to 180 deg C. Line a 8 x 8 inch pan with aluminum foil or parchment paper. Spray with cooking oil spray. Set aside. 3.             In a large bowl melt butter for about 60 secs. To m
1 comment
Read more

Egg Free Orange Cupcakes

Egg Free Orange Cup Cakes These gorgeous looking beauties are not only soft , but pack with goodness of orange juice topped with butter cream frosting . Each bite is worth and oozing with  orange flavor.They are v easy and simple to make and bake and instant hit with family.  Ingredients  1 cup flour 1/2 tsp baking 1/2 tsp baking soda  1/2 cup  brown sugar 1/4 cup refined oil 1 cup orange juice ..I have used real orange juice  1 tbsp of orange marmalade or jam    For Butter Cream frosting (optional)  1/2 cup unsalted butter (neither cold nor too soft ) but firm @room temp 1 cup icing sugar  1tsp vanilla essence  few drops of gel food colour ... i have used Wilton Gel food colour   METHOD  Preheat the oven to 180C,  line a muffin tray with cupcakes  liners . keep aside  In a medium bowl mix together flour , baking powder and baking soda.  In an another large mixing bowl take oil and sugar and mix well,  to this add orange juice and  orange marmalade  and give a
2 comments
Read more