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Ice Cream Cake
Recipe courtesy of Nigella Lawson
SHOW:
Nigella Express
EPISODE:
Quick Quick Slow
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were ...   More
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Ice Cream Cake
Total Time:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr
Yield:8 to 10 servings
Level:Easy
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Ingredients
2 1/2 pints ice cream
3/4 cup honey roast peanuts
1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
150 g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
Butterscotch sauce
Chocolate sauce
Directions
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.

Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.

Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.

Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.

Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.

Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.

Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Ice Cream Cake Recipe
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Perfect for summer birthdays or anytime the occasion calls for ice cream! There is no need to go out and buy an expensive ice cream cake when you can make this luscious one yourself. Search our site for more Ice Cream recipes that you are sure to enjoy.
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Servings:Update Servings
Ingredients
20 Oreo cookies
3 tablespoons butter or margarine - melted
2 quarts cookies and cream ice cream - or any kind you like
1 ounce (8 squares) semisweet baker's chocolate squares
16 ounces non dairy whipped topping
Colored or chocolate sprinkles - if desired
Container: 9 inch springform pan
Directions
PREP
30 mins
READY IN
5 hrs
Place cookies in a mixing bowl and crush with a potato masher or the bottom of a heavy glass.
Pour melted butter or margarine over the cookies and toss with a fork to combine.
Press cookie mixture into the bottom of the springform pan.
Place the pan in the freezer for at least 15 minutes.
Allow the first quart of ice cream to thaw for 5-10 minutes or until it is soft enough to spread.
When ready, spread over the cookie mixture in the pan.
Place the pan back in the freezer.
Melt 8 squares of chocolate over medium heat in a small saucepan.
When melted, quickly pour it over the frozen ice cream in the pan. Spread it out evenly.
Place back into the freezer for one hour.
Allow the second quart of ice cream to thaw for 5-10 minutes.
Spread the ice cream over the chocolate layer and place back into the freezer for two hours.
Remove the cake from the freezer and run a knife around the inside edge of the springform pan and release the sides.
Place the cake on a serving platter.
Spread the non-dairy whipped topping over the top and sides of the cake.
Sprinkle with colored or chocolate sprinkles if desired.
Serve immediately or place the cake back into the freezer.
If freezing the cake, allow the non-dairy whipped topping to freeze, approximately one hour, then cover the entire cake with plastic wrap and place back into the freezer until ready to serve.
Remove the cake from the freezer at least 10 minutes before serving so that it is easier to cut.
Note: This cake can be made with any flavor of ice cream. Use your favorite!

mandarins and ice cream cake
A combination of butter and biscotti crumbs form the crust of this easy dessert. A delicious citrus mixture is spread over the ice cream layer.

 Mandarins and Ice Cream Cake
SERVINGS
9
PREP TIME
1 hr
by 2  people
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RELATED CATEGORIES:
4th of July, 4th of July Dessert, Cake, Desserts, European Cuisine, Fruit, Ice Cream, Ice Cream, Ice Cream Cake, Italian Cuisine, No Bake, No Bake Desserts, Oranges
ingredients
1/3  cup butter, melted
1 1/2  cups crushed purchased spiced biscotti (about 6 oz.)
1   pint vanilla ice cream
1  8  ounce carton mascarpone cheese
1   pint orange sorbet, softened
1/2  cup orange marmalade
1  11  ounce can mandarin orange sections, drained, or 6 to 8 clementines or tangerines, peeled and cut into segments
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How to Bake a Cake from Scratch
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directions
1.
Line a 2-quart square baking dish with foil, extending foil over edges of dish. In a medium bowl stir together the butter and biscotti crumbs. Spread evenly in the prepared baking dish. Press firmly to form an even crust. Place in the freezer.
2.
In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cheese to soften. Slowly add the softened vanilla ice cream to the mascarpone, stirring well after each addition (mixture may look slightly lumpy). Spoon into crust-lined dish and spread evenly with the back of a large spoon. Freeze about 1 hour or until firm. Spoon sorbet on top of the vanilla ice cream and spread evenly with the back of a large spoon. Cover and freeze 4 hours or until firm.
3.
Let frozen mixture stand at room temperature for 10 minutes. Lift from pan using foil. In a small saucepan cook and stir marmalade just until heated through. Stir in citrus sections.
4.
To serve, cut ice cream mixture into 9 squares. Top each square with some of the citrus mixture. Makes 9 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 420, Fat, total (g) 27, chol. (mg) 87, sat. fat (g) 15, carb. (g) 43, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 20, pro. (g) 9, vit. A (IU) 923.21, vit. C (mg) 23.62, Thiamin (mg) 0.09, Riboflavin (mg) 0.07, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 152, Potassium (mg) 178, calcium (mg) 60.58, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Recipes For Ice Cream Cakes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos