Simple Ice Cream Cake
If we can make it, why buy it? That is the Italian philosophy and one that works for me more and more. My nonna’s desserts were simple. She often served a sponge ice cream cake; we make the sponge and then put ice cream and liqueur down the centre and then roll it all up. It is one of my favourite desserts to make; however, it involves cooking the sponge. Simple Ice Cream Cake involves no cooking and your imagination can change the taste.
Today I use chocolate chip cookies as the base. My sister-in-law Kim hates butter; and so, this crust comes together with canola oil. We all love Baileys’ as you can tell from my recipes. With a few walnuts and some Skors, this cake comes together for my brother Rollie’s Birthday celebration. I use a plain French Vanilla ice cream for this cake. You can change up the crust and ice cream. Try an amaretto cookie crust and pistachio ice cream.
If you like frozen treats, don’t forget: https://recipesatmytable.com/orange-with-fruit-semifreddo/
I start by warming the water and sugar.
Some of the ingredients that make the cake great.
It is so easy to make a chocolate sauce.
Soon it is foamy, rich and thick. This will last in the refrigerator for a few weeks.
This recipe makes a little over 2 1/2 cups.
This crust is hearty, delicious and comes together easily with the canola oil.
I pour a layer of sauce over the crust and then it goes into the freezer.
I prepare the Baileys’, nuts and Skors.
After 30 minutes, it comes out of the freezer and i scoop tablespoons of the the soft ice cream over the chocolate.
Now it is time to smooth it out.
I pour the Baileys’ over the ice cream.
Then more sauce, nuts and Skors go over the ice cream. Back into the freezer it goes and then we bring it out for another layer.
The finished product ready to serve.
Perfect slices.
Simple Ice Cream Cake
Your imagination and change of ingredients yields many different cakes with this recipe.
Ingredients
The crust
- 14 Chocolate Chip Cookies
- 1/3 cup canola oil you can use melted butter
The ice cream and other stuff
- 1.5 litres French Vanilla ice cream
- 1/4 cup Baileys'
- 1/2 cup Skor
- 1/2 cup chopped walnuts
The Sauce
- 1 cup carnation milk 2 %
- 1/3 cup water
- 1/3 cup sugar
- 2 cups dark chocolate chips
- 1 tsp vanilla extract
Instructions
The Sauce
-
Place the sugar and water in a small pot.
When the sugar is dissolved, add the milk and bring to a boil.
Remove and stir in the chocolate chips.
Add in the vanilla.
Assembling the cake
-
In a food processor pulse the cookies and add in the oil.
Turn it all into the bottom of a 9 inch springform pan and press.
Spread about 1/2 of a cup of the chocolate sauce over the crumb crust and place in the freezer for 30 minutes.
Leave the ice cream out to soften.
After 30 minutes, take out of the freezer.
Put half the ice cream over the crust and spread the Baileys over it.
Follow with another 1/2 cup of chocolate sauce and sprinkle on half the nuts and Skor.
Place it back in the freezer for another 30 minutes.
Remove from freezer and add the remaining ice cream.
Place 3 tbsp of the chocolate sauce over the top and smear with the back of a spoon.
Sprinkle with the remaining walnuts and Skor.
Place in the freezer overnight.
Remove from freezer 30 minutes prior to cutting.
Decorate top with more chocolate or broken pieces of chocolate chip cookies.
Have a bowl of warm water handy to dip knife into for easy cutting and plating.
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