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.
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