White chocolate and liqueur ice cream cake

Recipe from: 6 October 2015
recipe, ice cream, cake

Ingredients 10
Servings 6
Minutes 45 min + Standing time

Ingredients

Serving Change
  • 250
    ml
    tennis biscuits, crushed
  • 100
    ml
    butter, melted
  • 2
    l
    vanilla ice cream
  • 100
    g
    white chocolate
  • 100
    g
    roasted nuts of choice
  • 50
    ml
    cream liqueur such as Amarula
  • 1
    can
    caramel
  • 100
    ml
    cherries, green figs and sugared citrus rind, chopped
  • few drops of red food colouring (optional)
  • 100
    g
    dark chocolate
 

Method

45 min + Standing time
 
Preheat the oven to 160ºC.

Mixed the crushed biscuits butter and press into a 28cm springform baking tin prepared with greaseproof paper, or a pie dish that can hold about 2.3L. Bake for 3-5 minutes and allow to cool.

Dish half of the ice cream into a mixing bowl and let it soften. Chop the white chocolate and nuts and mix, with the cream liqueur, into the ice cream. Pour this over the crust, smoothing the top. Place in the freezer until set.

Whip the caramel and pour it over the white chocolate and ice cream layer. Place in the freezer again until set.

Mix the chopped fruit and food colouring into the softened, leftover ice cream. Spoon this over the caramel layer and allow it to freeze.

Melt the dark chocolate and brush it onto rose leaves. Allow the chocolate to harden and then slowly pull the leaves off. Serve in the pie dish, or remove and serve on a cake stand decorated with chocolate leaves.

Text and image:
Ideas magazine

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Read more on: recipe  |  ice cream  |  cake
 

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