Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Shortcut Supper
Print
Speedy Ice Cream Cake
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
Level:
Easy

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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