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Honeycomb ice-cream cake with shortbread stars
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Prep Time:
480 minutes
Cook Time:
45 minutes
Total Time:
525 minutes
Indulge in a festive ice cream cake for a merry Christmas celebration!
Ingredients:
  • 125g butter, softened
  • 4.40 gm vanilla extract
  • 75.00 gm icing sugar mixture
  • 250.00 ml plain flour, sifted
  • 20.00 gm rice flour, sifted
  • 15.00 gm dutch processed cocoa powder, sifted
  • 10.40 gm milk
  • 4 1/2 litres vanilla ice-cream
  • 400g packet chocolate honeycomb pieces, roughly chopped
  • 220g bottle chocolate Ice Magic
  • Fresh raspberries, to serve
  • Icing sugar mixture, to serve
Instructions:
  • Preheat the oven to 150C/130C fan-forced. Grease a 22cm-round springform pan and line the base and sides with baking paper, allowing a 2cm overhang.
  • With an electric mixer, whip together butter, vanilla, and icing sugar for 5 minutes until airy. Incorporate plain flour, rice flour, cocoa, and milk. Beat on low speed until just mixed. Transfer onto a lightly floured surface. Gently knead until a dough forms. Wrap half in plastic wrap and chill for 45 minutes until firm.
  • Roll out the rest of the dough between two sheets of baking paper to create a 22cm round shape. Gently transfer the round to the pan, press it down to cover the base, and smooth out any air bubbles. Place the pan on a baking tray and bake for 25 to 30 minutes until the shortbread is firm. Let it cool completely in the pan.
  • Prepare two large baking trays by lining them with baking paper. Roll the chilled dough between two sheets of baking paper until it is 3mm thick. Use a star-shaped cutter measuring 5.5cm x 7cm to cut out shapes from the dough, making sure to re-roll and cut any dough scraps to get a total of 20 stars. Arrange the stars on the prepared trays with a 1cm space between each one. Bake in the oven for 10 to 12 minutes, rotating the trays halfway through, until the stars are firm to the touch. Let them sit on the trays for 2 minutes, then transfer them to a wire rack to cool completely before storing them in an airtight container.
  • Allow the 3 litres of ice cream to soften in a bowl for 10 minutes (do not let it melt). Mix in 3/4 of the honeycomb and gently combine. Spread the mixture over the prepared base in a pan, smoothing it with a spatula. Freeze overnight.
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 2cm above the edges. Let the remaining ice-cream soften in a bowl for 10 minutes, then add the remaining honeycomb and fold to combine. Spoon the mixture into the pan, level it with a spatula, and freeze it overnight.
  • Take the ice-cream slab out of the freezer and let it sit for 2 minutes. Cut out 10 stars from the ice-cream using a star cutter. Create sandwiches by placing the ice-cream between shortbread stars. Arrange them on a tray and put them back in the freezer.
  • Before serving, carefully take the ice-cream cake out of the pan. Drizzle with chocolate sauce, then layer with cookies and raspberries. Sprinkle with icing sugar and serve right away.

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