Cheat’s ice-cream cake
Serves: 10
![Cheat’s ice-cream cake](/uploads/media/720x770/09/3989-Ice-cream-cake-1120.jpg?v=1-0)
/ Photograph by Maja Smend
Cheat’s ice-cream cake
Serves: 10
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Nutritional information (per serving)
Calories
314Kcal
Fat
14gr
Saturates
10gr
Carbs
42gr
Sugars
38gr
Fibre
1gr
Protein
4gr
Salt
0gr
![Sunil Vijayakar](/uploads/media/100x100/01/71-SunilVijayankar_240x240.jpg?v=1-0)
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
![Sunil Vijayakar](/uploads/media/100x100/01/71-SunilVijayankar_240x240.jpg?v=1-0)
Sunil Vijayakar
London based cook and author Sunil has an impressive bibliography of recipe books, including titles from ice-lollies and healthy eating, to Indian, Italian and vegetarian cuisine.
See more of Sunil Vijayakar’s recipes
Ingredients
- 1 x 900ml tub Carte D’Or vanilla ice cream
- 1 x 900ml tub Carte D’Or strawberry ice cream
- 150g pack dark chocolate chips, roughly chopped
- 1 x 500ml tub Häagen-Dazs Belgian chocolate ice cream
Step by step
Get ahead
Assemble and freeze the cake up to a week ahead.
- Remove the vanilla and strawberry ice creams from the freezer to soften slightly. Meanwhile, overlap 2 x 45cm-long sheets of clingfilm at their centres, forming a cross. Use the clingfilm to line a 12cm x 26cm, 7cm-deep loaf tin, letting the excess hang over the sides.
- Scoop the vanilla ice cream into the loaf tin and smooth into a level layer using the back of a metal spoon. Sprinkle with half of the chopped chocolate chips. Scoop the strawberry ice cream on top and level. Sprinkle with the remaining chocolate chips; freeze for 15-20 minutes until firm. Remove the chocolate ice cream from the freezer to soften slightly.
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Smooth the chocolate ice cream on top of the chocolate chips. Fold over the excess clingfilm to cover and freeze until very firm – at least 3 hours.TipA knife dipped in hot water from the kettle and then wiped dry will make slicing easier.
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When ready to serve, remove the cake from the freezer and turn out. Slice and serve immediately.
Drizzle with slightly cooled melted chocolate or ready-made chocolate sauce just before serving for extra indulgence.