But first, a little note on my absence of late…
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),
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
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
- 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.
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.