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Martha's fudgy ice-cream cake
Martha's fudgy ice-cream cake
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in a mouthwatering ice cream cake by Martha Stewart that will make you crave for more this summer.
Ingredients:
  • 2 litres vanilla ice-cream, softened
  • 30 granita biscuits
  • 12.00 gm icing sugar mixture
  • 378.75 gm thickened cream
  • Cocoa powder, to serve
  • 83.75 gm golden syrup
  • 63.13 gm thickened cream
  • 120g unsalted butter, chopped
  • 148.50 gm white sugar
  • 65.00 gm cocoa powder, sifted
  • Pinch of salt
Instructions:
  • Grease a 7cm-deep, 20cm square cake pan and line it with plastic wrap, leaving a 15cm overhang on two sides. Freeze the pan for a minimum of 10 minutes before proceeding.
  • Prepare the Fudge sauce: In a medium saucepan over medium-high heat, combine golden syrup, cream, butter, sugar, cocoa, and salt. Bring the mixture to a boil while whisking constantly. Allow it to cool before using.
  • Press one-third of the ice-cream into the pan using a spatula. Add a single layer of biscuits on top, trimming them to fit. Drizzle with 1/4 cup of fudge sauce and freeze for 5 minutes. Repeat this process twice, skipping the sauce on the final layer. Wrap the pan in plastic and freeze for 8 hours (or up to 3 days) until firm. Remember to cover and refrigerate any remaining fudge sauce.
  • Before serving, let the cake sit at room temperature for 5 minutes to soften. Unmold the cake on a platter and discard the plastic wrap. Heat the fudge sauce in the microwave on MEDIUM (50%) for 1 minute and 20 seconds, stirring every 30 seconds, until it reaches a pourable consistency. Drizzle the warm sauce over the cake. Return the cake to the freezer for 5 minutes until the sauce is set.
  • Using an electric mixer, whip icing sugar and cream until stiff peaks form, about 3 to 5 minutes. Top cake with whipped cream and sprinkle with cocoa. Serve promptly.

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