Rocky Road Ice Cream Cake

Creamy 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.

Rocky Road Ice Cream Cake

Yields6 Servings

Rocky Road Ice Cream
 250 ml Double cream
 150 g Sweetened condensed milk
 1 tsp Vanilla extract
 100 g Meringues (crushed)
 70 g Glace Cherries
 50 g 70% dark chocolate (finely chopped)
 50 g Mini marshmallows
Chocolate Sauce
 50 g 70% dark chocolate
 50 g Milk chocolate
 25 g Unsalted butter
 150 ml Double cream

1

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.

2

Add the cream, condensed milk, and vanilla extract to a large bowl. Whisk together until you have stiff but still soft cream consistency.

3

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.

4

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.

5

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

Rocky Road Ice Cream
 250 ml Double cream
 150 g Sweetened condensed milk
 1 tsp Vanilla extract
 100 g Meringues (crushed)
 70 g Glace Cherries
 50 g 70% dark chocolate (finely chopped)
 50 g Mini marshmallows
Chocolate Sauce
 50 g 70% dark chocolate
 50 g Milk chocolate
 25 g Unsalted butter
 150 ml Double cream

Directions

1

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.

2

Add the cream, condensed milk, and vanilla extract to a large bowl. Whisk together until you have stiff but still soft cream consistency.

3

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.

4

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.

5

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.

Rocky Road Ice Cream Cake

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