Speedy Ice Cream Cake

  • Level: Easy
  • Total: 4 hr 50 min (includes freezing and cooling time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.