ice cream cake = delightful christmas dessert
 
Prep time
Total time
 
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Ingredients
  • For the ice cream cake
  • 2 L Full-cream vanilla ice cream
  • ½ L Chocolate ice cream
  • 2 Peanut brittle (200g) – broken into small pieces
  • 6 Lindt chocolate balls (whatever flavour you fancy)
  • 150g Dried cranberries
  • A shopping bag or cling wrap
  • For the Chocolate Ganache
  • 100g Dark chocolate
  • 80 ml Cream (I use less cream – as I like a thick ganache)
  • ¼t Vanilla essence
  • For decorating
  • Fresh cherries
  • Fresh strawberries
  • Red roses
  • Lindt chocolate balls
Instructions
  1. For ice cream cake - Take a mixing or serving bowl that is be large enough to contain all the ice cream. Line your bowl with a shopping bag or cling wrap. The plastic shopping bag just seems to give the finished ice-cream igloo a really authentic Alpine look!
  2. Now take ¾ of the vanilla ice cream, put it into a mixing bowl and stir until the the ice-cream becomes a little softer. Do not let it melt or become to fluid. Put the rest of the ice-cream back in the freezer as we are going to use it a little later for the last layer of our cake
  3. Scoop the stirred ice-cream into the lined plastic bag bowl and make sure scooping out a fairly sizeable round hollow in the centre. Put the ice-cream filled bowl into the freezer for about 20 minutes to let it harden somewhat.
  4. Now, take the chocolate ice cream, scoop into bowl and stir this until it is softer as well. Add the peanut brittle, chocolate balls and cranberries – whatever you prefer.
  5. Take the bowl with the vanilla ice cream out of the freezer and scoop the chocolate ice cream and peanut brittle mix into the hole you made in the vanilla ice cream. Put in freezer to harden for about 15 minutes.
  6. Lastly, put the last layer of vanilla ice cream over the chocolate ice cream and put in freezer to set.
  7. For chocolate ganache - Break some good quality chocolate into blocks put in glass bowl. Heat the cream in a little pot till nearly boiling. Then pour the hot milk over the chocolate blocks - stir until the chocolate is melted to form a thick chocolate ganache. Add the vanilla essence and set aside to cool down.
  8. To serve - Take the ice cream out of the bag and place on a lovely serving dish. Pour the chocolate ganache over it and then I always decorate with fresh roses, cherries, strawberries and Lindt balls.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=2347