I must say that the recipe calls for a little too much chocolate chips in my opinion. When you stash the cake in the freezer, the morsels become very hard, along with the peanuts, so it’s a little too much to bite in when you’re eating the cake. And I don’t know about you, but I don’t like to bite in ice! Next time when I’m making this cake I might even skip the chocolate chips and use more biscuits.
Ice Cream Cake recipe: Nigella Lawson - Nigella Express
- 2 ½ pints (1,5 liter) ice cream
- ¾ cup peanuts
- 1 ¼ cup chocolate chips of your choice
- 2 ounces Crunchie bars, broken into shards and dusty rubble
- 1 ½ cups chocolate cookie crumbs
- Butterscotch sauce (see recipe below)
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingwrap, 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, chocolate chips, Crunchie shards and chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingwrap and place in the freezer to firm up. (mine needed 2 hours to freeze)
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingwrap gently away before putting on a plate or cake stand.
- Cut into slices and serve with the butterscotch, letting both dribble lacily over each slice.
Butterscotch Sauce recipe: Nigella Lawson
- 3 tablespoons light muscovado sugar or light brown sugar
- 2 tablespoons sugar
- ½ cup golden syrup
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- Splash vanilla extract
- Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes.
- Add the cream and vanilla, stirring together, and then take off the heat. It will be very runny, but still you can use it right away. However, if you put it in the refrigerator for 1 - 2 hours it will become thicker.