ICE CREAM CAKE | Recipes | Nigella Lawson: Nigella Lawson's official site for recipes, books and latest news
Recipe adapted from Nigella.com
- 1.5 litres ice cream
- 100g honey roast peanuts
- 200g Nestle swirled milk chocolate and peanut butter morsels (or chocolate chips of your choice)
- 1 x 40g Crunchie bar, broken into shards and dusty rubble
- 150g Bourbon biscuits broken up into crumbs and rubble
- 1 batch Butterscotch Sauce plus 1 batch Hot Chocolate Sauce or 1 batch Chocolate Peanut Butter Flavour Sauce
- Let the ice cream soften either in the fridge for a while, or out in the kitchen.
- Line a 20cm springform tin with clingfilm, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs.
- Scrape the ice cream mixture into the springform tin, flattening the top like a cake, cover the top with clingfilm and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmoulding from the tin and pulling the clingfilm gently away, before putting on a plate or cake stand. Let it stand and soften for about 5 minutes before cutting.
- Sprinkle the top of the cake with the extra 50g of chocolate and peanut butter morsels or chocolate chips, and the remaining Bourbon biscuit crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If two sauces sound like too much trouble - they-re not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.