Ice Cream Cake

Name: Ice Cream Cake
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters swirled milk chocolate and peanut butter morsels or use chocolate chips (recommended: Nestle); 10 servings Chocolate sauce; 150 grams Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs; 177 milliliters honey roast peanuts; 10 servings Butterscotch sauce; 3 pints ice cream; 57 grams Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)

Ice Cream Cake is a dairy free recipe with 10 servings. One serving contains 522 calories, 6g of protein, and 22g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. 79 people found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for Summer. If you have crunchie bar, chocolate sauce, use chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 30 minutes.

Instructions

Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.

Ingredients you will need

Ice Cream

Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.

Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.

Ingredients you will need

Cookie Crumbs

Chocolate

Ice Cream

Biscuits

Bourbon

Peanuts

French Fries

Equipment you will use

Bowl

Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.

Ingredients you will need

Ice Cream

Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.

Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.

Ingredients you will need

Cookie Crumbs

Chocolate

Biscuits

Bourbon

Peanuts

French Fries

Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.

Ingredients you will need

Peanut Butter

Butterscotch

Chocolate

Sauce

Equipment

Bowl

Ingredients

Servings:

237milliliters

swirled milk chocolate and peanut butter morsels or use chocolate chips (recommended: Nestle)10servings

Chocolate sauce 150grams

Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs 177milliliters

honey roast peanuts 10servings

Butterscotch sauce 3pints

ice cream 57grams

Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.