How to make Ice cream Cake without an ice cream machine
Quick and easy. Decorate how you like! This recipe uses Australian cup measurements
Ingredients
- 150 gm Self Raising Flour or gluten free flour 1 cup
- 4 Tablespoons cocoa dark Dutch cocoa
- 70 gm caster sugar 1/3 cup
- 150 gm butter melted
- 100 gm biscuits ( Marie granita, or any sweet plain biscuit will do-or rice cookies
Ice Cream
- 395 ml condensed milk 1 tin
- 600 ml cream thickened or pure
- 1/2 vanilla bean
Glaze
- 150 ml cream
- 100 gm dark chocolate 70% is perfect
Instructions
- set the Oven 170C
- For the base, put the all the dry ingredients into a food processor and combine till fine. Add the melted butter.
- Press this into the base of the cake tin. For a thinner base don't use all of the base. Bake this for 15 minutes or until it looks a little bit puffy.Cool in the fridge.
- To make the ice cream, put the condensed milk, vanilla and cream into the bowl of a mixer and beat till thick and fluffy. The mixture will hold peaks.
- Pour the cream into the cake tin and freeze over night or until you are ready.
- To glaze, heat the cream till hot, cool a little then add the well chopped chocolate and stir till dissolved.
- Run a knife around the cake and de-mould. Pour the chocolate glaze over the ice cream cake and spread with a smooth pallet knife. Let it set a little before quickly decorating. You can refreeze the cake with the glaze if you prefer.
- Decorate with strawberries, raspberries or chocolate lollies what ever you like