Speedy Ice Cream Cake
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 cake
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 cake
Ingredients
Ice Cream Cake:
2 liters (8 1/2 cups) soft-serve vanilla ice cream
100 grams (4 ounces) maraschino cherries, drained and chopped
30 grams (1 ounce) flaked almonds (sliced almonds), toasted
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
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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