Layered Christmas ice cream cake

Recipe from: 17 December 2010

Ingredients 21
Servings 2
Minutes 20 mins


Serving Change
  • 4
    real (dairy) vanilla ice cream
  • First layer:
  • 4
    mince pies
  • 45
  • 100
    chopped pecan nuts, or mixed nuts of your choice
  • 125
    cream, whipped until firm
  • Second layer:
  • 120
    chocolate chips, or a chopped-up bar of your favourite chocolate
  • 30
    good-quality instant coffee
  • 45
    cocoa powder
  • 125
    cream, whipped until firm
  • Third layer:
  • 4
    Crunchies (chocolate-covered honeycomb bars)
  • 6
    ginger biscuits, crumbled
  • 3
    honey, slightly warmed so that it's runny
  • 125
    cream, whipped until firm
  • Chocolate casing:
  • 250
    white chocolate
  • 150
    liquid glucose
  • Topping:
  • assorted berries, fresh or frozen, or a mixture of both


20 mins
The layers:
Take two-thirds (about 1.3 litres) of the first tub of ice cream, place in a large mixing bowl and allow to soften slightly.
Crumble the mince pies and add to the ice cream along with the brandy and nuts.
Mix quickly and thoroughly.  Fold in the whipped cream.
Tip the mixture into the prepared tin and smooth the top with a spatula.
Allow to freeze until firm.
Repeat the same process with the next two layers, using 1.3 l of ice cream at a time, and allowing each one to freeze until firm.

To remove the cake from its tin, briefly warm the sides and invert onto a large platter.
If the surface of the cake looks crinkled as a result of lining the tin with cling-film (and if you're not making the chocolate case), smooth with a heated spatula.
Put the cake back in the freezer.

The casing:
Melt the white chocolate in a metal or glass bowl set over a pot of simmering water.
Don't allow it to overheat, as white chocolate is tricky and tends to 'seize'.
Gently heat the glucose in another pot (or in the microwave) until it is slightly runny.
Remove the chocolate from the heat, tip in the glucose and beat hard, until the mixture forms a ball and comes away from the sides of the pan.
Wrap in cling-film and place in the fridge for 20-30 minutes, or until it's cool enough to handle, but still pliable.
Roll the modelling paste into a long sausage and place it between two sheets of baking paper.
Roll out into a long strip that is a little taller than your cake, and long enough to wrap all the way round it.
You need to work quickly here, and to apply very firm pressure.
If the paste becomes too stiff, fold it, still in the baking paper, in half, and place it in the microwave for a few seconds at a time to warm up.
When the strip is long enough, trim one edge with a sharp knife to make a straight line. Leave the other edge wavy. 
Remove the cake from the freezer and wrap the chocolate paste around it, wavy side up.
Seal the join with light pressure. 
Replace in the freezer.

Just before serving, pile the berries into the centre of the cake. 
Use a very hot knife (dip it in boiling water, or heat over a flame) to slice the cake.

Serves 12

Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.

Read more on: dairy


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