Speedy Ice Cream Cake
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 510
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 121 mg
- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 510
- Total Fat
- 33 g
- Saturated Fat
- 17 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 121 mg
Ingredients
Ice Cream Cake:
Ganache Topping:
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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