But first, a little note on my absence of late…
Dear Blog,
We started growing apart towards the end of last year, and I’ve cruelly abandoned you since Christmas. In fact, over the past several weeks I haven’t been sure if we should continue our relationship in 2013, because I’ve been questioning my commitment to you, and our future.
After much thought, I’ve decided that I do want to keep you. You’re a fun hobby to have, you’re my ‘me time’, you’ve allowed me to have some wonderful experiences, and I’m probably your biggest fan as I often cook from recipes posted here (yep, I do).
So we’re sticking together.
Going forward I may only post a couple of times a month, or maybe more, and I doubt you’ll have many readers, but that’s ok, I still love you. You’re just my little corner of the internet – my online food journal.
With (Cats) Love (and Cooking),
Chanel.
Chocolate honeycomb & almond ice-cream cake.
While looking for inspiration for Christmas Day dessert (er, last year…) I came across a stunning fig, raspberry & ginger ice-cream cake by the talented Christina from The Hungry Australian.
I immediately decided that ice-cream cakes are a brilliant option for summer days, when just the thought of turning on a hot oven in 30°C+ heat makes you feel like weeping.
So I made Christina’s ice-cream cake for Christmas Day with Paul’s family (it’s delicious), and a chocolate honeycomb & almond ice-cream cake for Christmas Eve with my family.
The Christmas Day fig, raspberry & ginger ice-cream cake – it was yum.
Chocolate Honeycomb & Almond Ice-Cream Cake
I feel like using store-bought ice-cream and calling this a recipe is cheating, because ice-cream is easy to make.
But you know what?
Everyone loved this cake, and I realised that simple, readily-available, pomp-free ingredients can still become something delicious. This ice-cream cake is so easy to make, and all you need is a cake pan and a freezer*.
*Plus a few other basic items 
Recipe
- 50g flaked almonds
- 1 x 250g packet chocolate biscuits (I used Arnott’s Ripple)
- 60g unsalted butter, melted
- 2L vanilla ice-cream, softened (about 15 mins out of the freezer)
- 200g chocolate honeycomb, roughly chopped
- Heat a frying pan to medium-high heat (no oil). Add the flaked almonds and stir frequently until they start to brown, about 5-10 minutes – keep your eye on them so they don’t burn. Set aside to cool.
- Roughly snap the chocolate biscuits into a food processor and process to crumbs – alternatively, place biscuits into a ziplock bag and smash into crumbs with a rolling pin. Add the melted butter to the biscuit crumb and stir to combine.
- Line a cake tin with clingfilm (I used a bundt tin for a Christmasy effect, but a round springform pan would also work, just spray it with cooking oil and line the base with baking paper).
- Place softened ice-cream in a large bowl, add the chopped honeycomb and half the almonds, then stir to combine.
- Pour the ice-cream mixture into the prepared pan, then top with the biscuit mixture. Cover with clingfilm and foil, and freeze overnight.
- To remove the cake from a bundt pan (ideally around 30 mins before serving), place the tin in warm water halfway up its sides for about 10-20 seconds. Remove clingfilm and foil from the top, place your serving plate over the biscuit base, then flip it, and slowly remove the pan and clingfilm lining. If it doesn’t budge, put it back in warm water for a little longer. Top with remaining flaked almonds, and freeze until ready to serve.
Mmmmelty honeycomb.
This post is part of the February Sweet Adventures Blog Hop – Licence to Chill – hosted by Capers of the Kitchen Crusader.
Click the badge below to drool over all the other amazing frozen desserts.
Oooh yum those ice cream cakes both look stunning. I agree that ice cream is easy to make but I would def be more inclined to make something like this with one step already done for me hehe.
Glad to hear that you’re staying in the blog-o-sphere Chanel! You are a great blogger and would be sadly missed if you decided to go! xo
Thanks so much Christine!
Firstly, welcome back! I know what you mean – when something that starts as fun turns into a chore, it’s good to take a break to think about whether you want to continue.
Secondly, I was all “how do you glad wrap a bundt?!” but I can see it was well worth it – much better looking than an ordinary cake tin! This sounds delicious & easy and I think I’ll definitely be making this one!
Thanks Suz! That’s right, my motivation left me and the fun went with it, but now I’ve had a break I’m excited and positive about blogging again
Haha yes, the gladwrapping part is awkward, but I love the bundt shape!
Glad to hear you are continuing. Have missed your presence.
Thank you Lizzy
OMG Chanel these look amazing. I dribbled a little just looking at these! I might have to try and attempt to make one of these for Ryan as ice cream cake is the only type of cake he eats!
Thanks Mardi! Let me know how it goes
Delicious! Thanks!
Thanks Jennifer
Its certainly hard to fit blogging in but it is something that only bloggers understand….that little thrill it gives you. Glad to see your not giving up. I love the look of this ice cream it looks like it has all the elements of love…. chocolate honey comb and icy chill
Thanks so much!
Wow – thanks for your lovely shout-out Chanel. I’m honoured you made my cake and I’m so glad you liked it. Your version looks beautiful! I am kinda crazy about chocolate and honeycomb so your cake is right up my alley! PS I’m glad you’re continuing with your blogging. As long as it makes you happy and you enjoy it you should blog. Life is too short, right?
Thanks Christina! And you’re so right, we should do what makes us happy
Glad you are keeping the blog
It can be so hard at times to keep up, but I am like you, it is my ‘me time’. Chocolate and honeycomb are a winning comb, yum.
Thank you Sara!
Yay welcome back. I too sometimes question myself but I’m sure we always know what we want to do at the end of the day. Love the flavour combos. I love the idea of the chunky honeycomb bits. Win!
Thanks Tina!
That looks fabulous Chanel! And I’ve still got to make that honey cake of yours too!
Thanks Lorraine! I’m looking forward to you making that cake
Glad you’re sticking with it
posting a couple of times a month is perfectly fine! I have been a bit like that too. Life gets in the way sometimes x
Thanks Nic xxx
Oh looks so good & easy
Thanks Lucy
Hummm, thought I commented the other day but looks like it got eaten by the internet! What a wonderful welcome back post! Great idea for the bundt shape and the cookie top/base
That hungry internet! Thanks JJ
I may have entertained similar thoughts about my blog lately (hence the glacial one-month-between-posts pace) but I agree, it’s a good thing to do. Glad you didn’t quit!
Thanks Lucas
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.