Speedy Ice Cream Cake
- Total:
- 4 hr 15 min
- 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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