Could I interest you in a little stress-relieving rolling pin bashing this weekend? This is my second trial run of the Ice Cream Cake that featured on Nigella Express a few weeks ago. The recipe is not on the website and I don't have the book, but it's pretty easy to replicate after watching Nigella shamelessly flirting with it. All you need is a big tub of vanilla ice cream and the desire to assault a variety of biscuits and treats with a large blunt object. Beat them all together (will the carnage never end) and freeze until ready to devour.
Val and her lovely boys helped to hoover up the first attempt and this one is an excuse to use the chocolate and peanut butter chips that came all the way from the US only to be mangled in an electric mixer. The end result is worth all the violence and this is definitely coming to my mum's house for Christmas to top up the banoffi pie and trifle that are absolute necessities. It can be made anytime from now on and hidden away until needed. Some of the ingredients may be hard to find depending on where you live ( I got the choc/peanut butter chips on eBay). Though Nigella defies anyone to improve on her combination, a trip to your local shop and a selection of whatever are your favourite treats will make the cake your own. I added Maltesers and I stand by them, but that's my own humble opinion. Despite it's simplicity it makes a decadent dessert made even more special when served with a butterscotch sauce or Kieran's hot fudge sauce which you can see below (yes the plate does match the cake stand, I am that sad).
The ice cream is beginning to melt so I had better dispose of the evidence. This food blogging is a dirty job...
Slightly bashed version of Nigella's recipe from Nigella Express.
ICE CREAM CAKE
- 1.5 litres of vanilla ice cream
- 150g bourbon creams
- 40g Crunchie bar
- 100g honey roasted peanuts
- 100g chocolate and peanut butter swirl chips (or plain choc chips or choped up bar of chocolate)
- 50g Maltesers (optional)
- Take the ice cream out of the freezer to soften slightly. Line an deep 8 inch cake tin with cling film. You may need to overlap two sheets and don't worry about smoothing it too much, the swirly ridges left behind are rather pretty. Crush the biscuits in a bag until you have small rubbly pieces and slightly larger chunks. Give the Crunchie and Maltesers a good bashing inside their wrappers and chop the peanuts roughly (or whack them with the rolling pin too.)
- Put the ice cream in the bowl of an electric mixer with a paddle attachment or in a large bowl with a wooden spoon to hand.. Beat the ice cream in the mixer on a low speed for a minute until smooth and soft. Hold back a little of each of the rest of the ingredients to decorate the top of the cake when ready to serve, then pour the rest into the bowl and beat them into the ice cream on a low speed until thoroughly incorporated. Don't overbeat. If using a bowl and wooden spoon just follow the same directions.
- Pour the mixture into the lined tin and cover with another sheet of cling film. Freeze for at least a few hours until solid. Remove from the freezer about twenty minutes before serving then remove from the tin and unwrap the cling film. Transfer to a cake stand or large plate and sprinkle over the leftover rubble. Serve with butterscotch sauce or hot fudge sauce.