The ice cream cake that will take the sweat out of summer
Roll this out for a party, or simply stow it away in the freezer for a slice whenever the craving strikes.
I strongly feel that at this time of year, ice cream can solve most problems. Roll this out for a party, or simply stow it away in the freezer for a slice whenever the craving (or trouble) strikes.
It is also the sort of recipe that you can make your own. Here I’ve opted for hazelnut and chocolate ice cream sandwiched between coffee-soaked savoiardi biscuits, drawing inspiration from the classic tiramisu. However, feel free to choose whatever ice cream flavour combinations you like. For a kid-friendly version, or if you prefer to skip the coffee, simply used flavoured milk for soaking. Chocolate milk works well.
The chocolate sauce should be drizzled over the top when you are serving. This magical sauce transforms upon contact with the cold ice cream, creating a hard chocolate shell that shatters when you crack through it.
So, take a chill this February, happy (non) cooking.
Ice cream cake
Ingredients
- 750ml hazelnut ice cream
- 750ml chocolate ice cream
- 200g (24) savoiardi biscuits (sponge fingers)
- 300ml cold coffee (or flavoured milk)
Magic chocolate sauce
- 250g dark chocolate (70% cocoa)
- ½ cup coconut oil
- Pinch salt flakes
Method
- Line a large loaf tray with clingfilm, ensuring both the bottom and sides are covered, leaving some overhang at the top – as once we’ve assembled the cake, we will fold the clingfilm back over to tuck it in. I like to do a couple of layers to make removing the cake easier.
- Allow the ice cream to soften in the fridge or out on the bench for a while, roughly 15 minutes. The softening time may vary based on the brand/type of ice cream; it should be soft enough to spread but not melted.
- To assemble, dip a sponge finger into your chilled coffee for about 3 seconds. Place the sponge fingers across the bottom of the tray, continuing to layer the base until fully covered. Make sure they are snug next to each other. Break a few to fill gaps.
- Spoon hazelnut ice cream over the top of sponge finger-lined base. Using a palette knife or back of the spoon, spread into an even layer. If you find your ice cream has softened too much, place back in the freezer to allow the layer to firm up for 30 minutes or so. This will make the second ice cream layer easier to spread on top without them melting in together. Spoon chocolate ice cream over the hazelnut layer, spreading it into an even layer.
- Dip the remaining sponge fingers in coffee and place them on top of the chocolate ice cream to cover the cake’s top, very gently pressing down. Again, you might need to break the sponge fingers to fill any gaps (this will eventually be the base). Fold the clingfilm over the top to tuck in and place in the freezer for at least 8 hours or overnight to freeze.
- To make the magic chocolate sauce, melt chocolate in a small metal bowl over simmering water, ensuring the base does not touch the water. Once melted, add coconut oil and stir to combine. Add salt flakes. Set aside to cool.
- Open the cling film and place a plate on top of the cake. Carefully flip it so the cake is now on the plate, then lift the tin off and remove the clingfilm. Pour the cooled chocolate sauce over the top of the cake, reserving extra to drizzle on individual slices. The sauce will set within a few seconds as it hits the cold cake. Once hardened, slice with a hot knife then spoon over reserved chocolate sauce. Serves 8-10