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Cheat’s ice-cream cake


Serves: 10
timePrep time: 15 mins
timeTotal time:
Cheat’s ice-cream cake
/ Photograph by Maja Smend 

Cheat’s ice-cream cake


Serves: 10
timePrep time: 15 mins
timeTotal time:

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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

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

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.
  1. 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.
  2. 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.
  3. 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.

    Tip
    A knife dipped in hot water from the kettle and then wiped dry will make slicing easier.


  4. 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.

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