Ice Cream Cake
9 ingredients
4 steps
Ingredients
- 800 g whipping cream
- 100 g raisins
- 90 g meringues, crumbled
- 300 g dark chocolate, finely chopped
- 100 g whole almonds, roughly chopped
- 100 g walnuts, roughly chopped
- 1 tbsp semolina
- 2-3 tbsp almond flakes
- 8-10 small meringues
Directions
-
1Sprinkle a 10 inch springform pan with semolina.
-
2Whip cream to stiff peaks. Fold in raisins, crumbled meringue, 7 oz chopped chocolate, almonds and walnuts. Transfer to prepared pan, smooth surface, cover and freeze for at least 24 hours.
-
3Around 30 mins before serving, remove ice cream from freezer. Let sit at room temperature to thaw slightly.
-
4Meanwhile, toast sliced almonds in a dry frying pan until golden brown. Let cool. Melt remaining chocolate then let cool slightly. Transfer cake to a serving plate and arrange small meringues on top. Drizzle melted chocolate over top and sprinkle with toasted almonds.
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