Cake of the Week: Ice Cream Cake

Cake of the Week: Ice Cream Cake

Because it’s definitely too hot to spend ages in the kitchen, slaving away over a hot stove making cakes, this week’s treat - Nigella Lawson’s Ice Cream Cake - is really easy, quick and fun to make, and is perfect to eat on a summery day, especially served with chocolate and peanut butter sauce!! It’s a bit like Viennetta, but so much better, and you make it like you do when you’re little and keep stirring your ice-cream until it’s all melted and soupy, but adding in loads of sweets and biscuits at the same time!

You will need:

For the Cake

1.5 litres of vanilla ice cream

100g of honey roast peanuts

200g of chocolate sweets – I used chocolate buttons, malteasers and smarties; munchies would be good but I couldn’t get hold of any!

1 Crunchie Bar, broken up into pieces

150g of bourbon biscuits, broken into pieces

For Chocolate Peanut Butter Sauce

175ml double cream

100g milk chocolate, chopped

100g smooth peanut butter

3x tablespoons of golden syrup

 

How to make it:

1)      Line a 20cm springform tin with clingfilm.

2)      Leave the ice cream out of the freezer for 5-10 minutes to soften.

3)      Place the ice cream in a bowl and mix in most of the broken biscuits and chocolate pieces, making sure that you leave enough to put on the top, and mix until they are all evenly distributed. (If you get a bit carried away and put in everything like I did, you can always improvise and put some more biscuits on the top!).

4)      Pour the mixture into the tin, flattening the top as you would a normal cake.

5)      Leave in the freezer until you serve it, making sure you sprinkle the spare bits over the top!

6)      For the sauce, put all the ingredients into a saucepan and place on a low heat to melt it, stirring it occasionally for about 2 minutes.

Original Recipe from Nigella Express, by Nigella Lawson, available here.