Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Feel Good
4 hr 50 min
(includes freezing and cooling time)
30 min
6 to 8 servings


Ice Cream Cake:
  • One 2-liter tub soft-serve vanilla ice-cream
  • 30 grams/1 ounce flaked almonds, toasted
  • 30 grams/1 ounce macadamia nuts, roughly chopped
  • 30 grams/1 ounce pecans, roughly chopped
  • 100 grams/3.5 ounces maraschino cherries, drained and chopped
Ganache Topping:
  • 100 grams/3.5 ounces dark chocolate (60 percent), such as Lindt
  • 125 milliliters/4 ounces cream
  • 15 grams/.5 ounces flaked almonds, toasted
  • 15 grams/.5 ounces pistachios, chopped
  • 6 maraschino cherries with stalk, for garnish


Special equipment: a 20-centimeter/8-inch round silicone cake mold, sprayed with cooking spray

For the cake: In a large bowl, fold the ice cream together with the almonds, macadamia nuts, pecans and cherries. Transfer to a silicone cake mold, and smooth the top. Freeze for at least 4 hours, or until needed.

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

To serve: Remove the cake from the freezer, invert onto a serving platter and carefully peel away the silicone mold. Smooth any imperfections with a spatula or palette knife.

Pour the chocolate ganache on top of the cake and spread to cover the top, leaving a thin rim around the edge. Sprinkle the almonds and pistachios over the ganache, then top with the cherries. Slice and serve immediately.


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