Speedy Ice Cream Cake

TOTAL TIME: 4 hr 20 min
Prep: 15 min
Inactive Prep: 4 hr
Cook: 5 min
 
YIELD: 1 cake
LEVEL: Easy

ingredients

ICE CREAM CAKE:
  • 30 grams (1 ounce) macadamia nuts, roughly chopped
  • 30 grams (1 ounce) pecans, roughly chopped
GANACHE TOPPING:
  • 100 grams (4 ounces) 60-percent-cocoa dark chocolate
  • 125 milliliters (1/2 cup) cream
  • 15 grams (1/2 ounce) flaked almonds (sliced almonds), toasted
  • 15 grams (1/2 ounce) chopped pistachios, toasted
  • 6 maraschino cherries with stalk, for garnish
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Directions

For the ice cream cake: In a large bowl, mix the ice cream with the cherries, almonds, macadamia nuts and pecans. Transfer into a silicone cake mold and smooth over the top. Place in the freezer for 4 hours or overnight.

For the ganache topping: Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt. Remove from the heat and stir in the cream. Leave to cool slightly.

To serve, invert the frozen cake on a serving platter and carefully peel off the silicone mold. Smooth any imperfections with a spatula or palette knife. Pour the ganache topping on top of the cake and spread to cover, leaving a thin rim around the edge to show the ice cream cake underneath. Sprinkle the almonds and pistachios over the top. Top with the cherries, cut into slices and serve immediately.

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