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Rocky road ice-cream cake
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Prep Time:
220 minutes
Cook Time:
5 minutes
Total Time:
225 minutes
Ideal for hosting a large group. Add cream just before serving.
Ingredients:
  • 500g chocolate block cake
  • 1L rocky road ice cream
  • 200g dark chocolate, finely chopped
  • 250ml (1 cup) thickened cream
  • 300g ctn double cream
  • 40.00 ml chopped roasted peanuts
  • Chocolate shavings, to decorate
Instructions:
  • Allow the ice cream to sit at room temperature for 20-30 minutes until slightly softened but not fully melted.
  • Prepare a 20cm square cake pan by lining the base and sides with baking paper, ensuring two sides slightly overhang.
  • Peel off the icing from the cake and discard it. Slice the cake in half horizontally. Lay one cake half at the bottom of the pan. Position the other cake half on top, cutting to fit if needed. Spread the ice cream over the cake, pressing gently to cover it completely. Smoothen the top. Freeze for 2 hours or until firm.
  • In a microwave-safe bowl, heat the chocolate and half of the thickened cream on High, stirring every minute, until melted and smooth (2-3 minutes). Allow it to cool slightly for 30 minutes. Drizzle the mixture over the ice cream, smoothing the surface. Freeze for 1 hour until set.
  • Whip the double cream and remaining cream together until soft peaks form using electric beaters. Place the cake on a serving plate, top with the whipped cream, and sprinkle with peanuts and chocolate shavings.

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