Ice Cream Cake
In this frozen delight, creamy vanilla ice cream is studded with honey roast peanuts, chocolate chips, and crunchy biscuits, creating a textural symphony that will surely satisfy your sweet cravings. Topped with extra chocolate chips and biscuit crumbs, this indulgent treat is perfect for any occasion. Serve slices with a drizzle of warm butterscotch or chocolate sauce for a decadent finish.
— Constant Cookbook
Ingredients
- 2 1/2 pints ice cream (a good quality vanilla)
- 3/4 cup honey roast peanuts
- 1 cup plus 1/4 cup mix of milk choc chips and toffee flavour chips if you can get otherwise use dark choc or white choc chips
- 2oz crunchie bar, broken into shards and crumbs
- 150g bourbon biscuits or chocolate cookies broken up into small pieces and crumbs
- chocolate sauce, to serve
- butterscotch sauce, to serve
Instructions
- Take the ice cream out of the freezer and allow to soften. Line an 8inch springform tin with cling film, both bottom and sides so it over hangs the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 1 cup of the choc and toffee chips, crunchie chards and 100g of the biscuit crumbs.
- Scrape the ice cream mixture into the prepared tin and flatten the top down. Cover the top with clingfilm and place in the freezer until ready to serve.
- When completey frozen and you are ready to serve, remove from the freezer, un-mould from the tin and pull off the clingfilm. Put the cake onto a cake stand.
- Sprinkle the top of the cake with the extra 1/4 cup of choc and toffee chips and the remaining biscuit crumbs. Cut into slices and serve with hot butterscotch or chocolate sauce if you wish.
Yield
Makes 10 slices
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