Sunday, November 18, 2007

Chocolate raspberry ice cream cake

I woke up lazily this past Saturday and over breakfast perused some of the multitude of recipes I print off the internet- fantasising of the chance I'll get to create some concoction sometime soon. Unfortunately it almost always turns out that I end up drooling over it and then get swept into the weekend and before you know it, it's back to work... shikes!

With this hot weather of late and a penchant for something sweet, this recipe for an ice cream cake from Taste inspired me to take to the kitchen after some abscence. Unfortunately I had enough to make only a third (the case of the missing vanilla ice-cream remains unsolved!) and improvised for lack of maltesers.

Ingredients (my version):
70g butter, softened
50g pure icing sugar
2 eggs
200g good-quality dark chocolate, chopped (the less sweet the better)
1 litre vanilla ice-cream (used bulla but any full cream variety works well)
300g frozen raspberries
1/2 cup of arnott's timtam or gaiety biscuits crumbled

1/2 cup of roasted and crushed pecans, almonds or any nut you have lying around!

Biscuit mix
- Crush nuts & biscuits roughly in a food processor. Mix together and set aside.

Chocolate cream/custard
-Beat butter and sugar until creamy in a mixer.
-Add eggs, 1 at a time, beating well after each addition.
-Melt chocolate in microwave or if you're not as advanced as me, use a bain-marie careful not to get any moisture on it so it doesn't seize. If it does, add a little bit of cream or butter to reincorporate it.
-Stir chocolate into butter mixture (add Kahlua or some liquer- I forgot!)

Ice cream layer
-In a separate bowl spoon ice-cream and leave until softened. Add a cup or as many raspberries as you like and mush 'em if you want.
-Stir into ice-cream. (I liked them whole so be careful when stirring them in)

-Line base and sides of a smallish ~20cm x 30cm baking dish with baking paper.
-Place half the crushed biscuit/nut mixture onto the bottom of the baking dish.
-Pour over half the chocolate mixture (make sure it has the consistency of thickened cream which hasn't been whipped- thick but runny) If it's too thick ladel it on with spoonfuls but it'll be tricky to spread it over the biscuit/nut mixture without it sticking to the spatula (for me it was a futile endeavour- gave up and let it mix)
- Pour over melted ice cream and raspberries and let it set in the freezer for half an hour. (I didn't and had a drama trying to ladel the thick chocolate cream on top- It ended up sinking into the ice cream mixture but I gave up on that too!)
- Finally if you have averted disaster, pour over the remained chocolate on cooled ice cream and add remaining biscuit/nut mixture on top.
-Leave in freezer over night or for until hard.
-To serve use a knife rinsed under hot water (had trouble trying to cut through the cake as it was too hard)

... Devour with gusto!!!!


  1. ummm that looks delish! what was the texture like?
    will have to have an afternoon tea or something to be guinea pigs for your disaster-aversions!
    and great tips in your recipe too m's!

  2. that's looking sharpen mein fraulein!

    btw: i have my suspicions on who's behind the icecream disappearances. He fits the profile of an earlier spate of ice-cream related thefts. MO: late night raids, teaspoons cluttering kitchen sinks, strange indentations in the ice-cream tub...oh yeah, he's struck again

  3. Looks delicious! I like the idea of the crushed nuts and biscuits... mmmm

  4. So evil yet so good!
    Thanks for the tip.


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