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Gingerbread and spiced caramel ice-cream cake recipe
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Prep Time:
370 minutes
Cook Time:
55 minutes
Total Time:
425 minutes
Make ahead this delicious gingerbread and spiced caramel ice cream cake for maximum flavor and texture.
Ingredients:
  • 60g butter, chopped
  • 167.50 gm golden syrup
  • 1 egg, lightly beaten
  • 90.00 gm brown sugar
  • 250.00 ml plain flour
  • 1.25 gm bicarbonate of soda
  • 5.00 gm ground ginger
  • 1.25 gm mixed spice
  • 84.98 gm milk
  • 3 litres vanilla ice-cream
  • 1/2 x 400g packet Dutch spiced cookies
  • 600ml thickened cream
  • Ginger kisses, to serve
  • 215.00 gm caster sugar
  • 100g butter, chopped
  • 1.25 gm ground ginger
  • 0.63 gm ground mixed spice
  • 126.25 gm thickened cream
Instructions:
  • Preheat the oven to 160C/140C fan-forced, then generously grease a 6cm-deep, 22cm round cake pan and line both the base and sides with double layers of baking paper.
  • In a large saucepan over medium heat, combine the butter and syrup. Stir occasionally and cook for about 4 minutes until the butter has melted. Remove the saucepan from the heat and let it cool for 10 minutes.
  • Mix in egg and sugar into the butter mixture until well combined. Gently sift in flour, bicarbonate of soda, ginger, and mixed spice over the mixture. Pour in milk and whisk until thoroughly combined. Transfer the batter into the prepared pan. Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • In a saucepan over medium heat, combine sugar and 2/3 cup water, stirring until sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for 8 to 10 minutes until golden. Remove from heat and gently whisk in butter, spices, and cream. Allow the Spiced Caramel Sauce to cool completely.
  • Prepare the springform pan by greasing it and lining the base and sides with two layers of baking paper, ensuring the paper extends 5cm above the edge. Trim the top of the cake to create a 2cm-thick base, keeping the trimmings for later. Place the cake, cut-side up, in the pan making sure it fits snugly.
  • Place 1 liter of ice-cream in a large bowl and let it soften for 10 minutes (do not allow it to melt). Roughly chop the leftover cake trimmings. Mix in 2 tablespoons of caramel sauce and ¹⁄³ of the chopped cake with the ice-cream until just combined. Spread ice-cream over cake in the pan, smoothing the top with a spatula. Set aside 1 cookie. Layer the ice-cream with 8 cookies, trimming them to fit. Repeat layering process, finishing with the remaining ice-cream. Cover with plastic wrap and freeze overnight.
  • - Crush the reserved cookie into fine crumbs. - Let the ice-cream cake sit at room temperature for 5 minutes. - Transfer the cake to a serving plate. - Use an electric mixer to whip the cream until soft peaks form. - Sprinkle the cake with crushed cookies and chocolate kisses. - Drizzle with sauce. - Serve promptly.

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