I love recipes like this. It is easy on the washing up, quick and easy to make, and really the cake part itself requires no cooking a bit of mixing and chopping that’s it. The texture is that of a creamy delicious vanilla gelato which is great as is, but what really makes this extra special is that it is loaded with delicious rocky bits giving it a nubbly texture. Almost every time I make this I add different bits and pieces. I always use shop-bought meringues and mini marshmallows as these never freeze solid and really give it a magnificent texture. You could add crushed crunchy bars, chocolate-coated peanuts or raisins, finely chopped up a brownie, really almost anything you like, within reason.
So after the quick initial mix together and adding your favourite ingredients it’s just a matter of dumping into a lined loaf tin smoothing the base. Pop it into the freezer for about 4 -6 hours, although I usually get on with this a day ahead, making it a great make-ahead dessert.
The warm chocolate sauce is really only a matter of meting chocolate together, nothing difficult there. The chocolate sauce itself isn’t terribly sweet as the ice cream cake is sweet enough and it brings balance. I have used a combo of milk and dark chocolate so that you don’t need to get out sugar or any other sweeteners at the last minute. Who wants that extra work? If you are making for kids you may want to increase the milk chocolate or entirely milk chocolate or failing that just a couple of squeezes of golden syrup whilst it’s melting.
I hop you enjoy the recipe and for anyone who prefers to watch a recipe check out my You Tube channel where you can view all my recipes. Please leave a comment, give it a thumbs up, subscribe, and switch on the bell notification if you haven’t already.
AuthordanieldiverCategorySweet ThingsCreamy delicious ice cream cake studded with lots of good things. This recipe is very easy and hardly involves any cooking. The ice cream cakes base relies on a no-churn ice cream meaning it is very simple no custard making or fancy equipment is needed, just a bowl and a wooden spoon.
Line a loaf tin generously with cling film allowing a lot of cling to drape over the sides that will be able to seal it when filled.
Add the cream, condensed milk, and vanilla extract to a large bowl. Whisk together until you have stiff but still soft cream consistency.
Using a knife finely chop the chocolate. You can also grate the chocolate if you find that easier. Scrape the finely chopped chocolate into the cream mixture. Add the cherries and mini marshmallows and crush the meringues into the mixture. Fold all together. Tip into the prepared loaf tin, smooth the top off then fold over the cling film overhang and freeze for at least 4 hours, but overnight is best.
When almost ready to serve prepare chocolate sauce by melting the chocolate and butter in the cream over a low heat stirring constantly until melted. Tip into serving vessel and allow to cool slightly.
Remove cake from freezer, peel off cling and transfer to platter. Drizzle a little sauce over the platter and bring some to the table so you can add more as needed. If not using all in one go just slice what is needed and drizzle with chocolate sauce and put remaining back in freezer it melts very quick.
Ingredients
Directions
Line a loaf tin generously with cling film allowing a lot of cling to drape over the sides that will be able to seal it when filled.
Add the cream, condensed milk, and vanilla extract to a large bowl. Whisk together until you have stiff but still soft cream consistency.
Using a knife finely chop the chocolate. You can also grate the chocolate if you find that easier. Scrape the finely chopped chocolate into the cream mixture. Add the cherries and mini marshmallows and crush the meringues into the mixture. Fold all together. Tip into the prepared loaf tin, smooth the top off then fold over the cling film overhang and freeze for at least 4 hours, but overnight is best.
When almost ready to serve prepare chocolate sauce by melting the chocolate and butter in the cream over a low heat stirring constantly until melted. Tip into serving vessel and allow to cool slightly.
Remove cake from freezer, peel off cling and transfer to platter. Drizzle a little sauce over the platter and bring some to the table so you can add more as needed. If not using all in one go just slice what is needed and drizzle with chocolate sauce and put remaining back in freezer it melts very quick.