This weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…
Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm Ice Cream Cake. (Serves 8-12 depending on how greedy!)
(Recipe adapted from Nigella Express)
Rich Chocolate Sauce
To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.
Tip the softened ice cream into a large bowl and mix until smooth.
Still in the wrappers – bash the Crunchie bars to break them up.
Roughly chop the peanuts.
In a bag – bash the Hobnob biscuits using a rolling pin.
Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.
Give it a good mix to ensure even distribution.
Pour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)
To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.
Over a relatively high heat, melt the ingredients and boil for 5 minutes.
When the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.
Pour into a jug and allow to go cold before using. (Or it will be far too runny.)
Break up the chocolate & put it in a saucepan along with all the other ingredients.
Over a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.
It will look very ‘dotty’ at first but have patience, it will come together.
Once everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.
Back to the Ice Cream Cake.
When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film from the Ice Cram Cake and set on a cake stand.
Allow to sit out for 5-10 minutes until soft enough to slice. Serve wedges smothered in lashings of butterscotch & chocolate sauce.
Come on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…
If you’re not salivating over this Ice Cream Cake – you need to see a doctor. There’s something seriously wrong with you!It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.
And on that shameful confession, I bid you farewell until next week lovelies!