Speedy Ice Cream Cake
Speedy Ice Cream Cake
Get this quick and easy dessert recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Freezing
  • Preparation Time 4 hours 10 minutes
  • Cooking Time 5 minutes
  • Yield 8 servings
  • 2 litres tub soft serve Vanilla ice-cream
  • 30 grams Pecan, roughly chopped
  • 30 grams flaked Almonds, toasted
  • 30 grams Macadamia nuts, roughly chopped
  • 100 grams Maraschino Cherries, drained and chopped
  • Topping
  • 100 grams 60% cocoa dark Lindt chocolate
  • 125 millilitres cream
  • 15 grams each chopped Pistachio and flaked Almonds, toasted
  • 6 Maraschino cherries with stalk to garnish
  • 20 centimetres round silicon cake mould, sprayed with cooking spray
  • Cake stand
  1. In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.
  2. Transfer to the freezer for 4 hours or overnight until needed
  1. Ganache Topping
  2. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt
  3. Once melted remove from heat and stir in the cream
  4. Leave to cool slightly
  1. To serve -
  2. Remove the frozen ice-cream cake from freezer
  3. Invert on a serving platter and carefully peel off the silicon mould
  4. Smooth any imperfections with a spatula or palette knife
  5. 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
  6. Sprinkle the nuts over the top
  7. Top with cherries serve immediately cutting into slices

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