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Epic ice cream cake
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Total Time:
1 hour 10 minutes
Delightful ice cream cake with layers of pistachio, strawberry, and vanilla flavors for a stunning and delicious dessert.
Ingredients:
  • 90 g butter at room temperature, plus extra for greasing
  • 90 g light brown sugar
  • 1 large free-range egg
  • 30 g ground almonds
  • 60 g self-raising flour
  • 1 tablespoon cocoa powder
  • ¼ heaped teaspoon baking powder
  • 30 g dark chocolate (70% cocoa solids)
  • 50 ml milk
  • 1.5 litres ice cream (2-3 flavours)
Instructions:
  • Preheat your oven to 180°C/350°F/gas 4 and grease the base of a 16cm panettone tin. Cream butter and sugar until pale, then mix in egg and ground almonds. In another bowl, combine flour, cocoa, baking powder, and salt, then fold into the creamed mixture. Melt chocolate in the microwave and stir into the batter along with milk. Spoon batter into the tin and bake for 25-30 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack. Soften ice cream. Line the tin with clingfilm crosswise. Halve the sponge, place one piece in the tin, and add layers of ice cream. Repeat with remaining ice cream, sponge, and clingfilm. Freeze for at least 2 hours. To serve, flip the cake onto a board, remove clingfilm, let soften for 5 minutes, then slice.

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