Ice Cream Pie Cake
My daughter's birthday was a day away and I asked her to pick an easy cake for me to make. She chose this ice cream cake.
She chose strawberry, chocolate and vanilla -a Neapolitan flavour combo. But this is brilliant as you can use any ice cream or gelato that you love. You can make it completely chocolate or cookies and cream. It can be your favourite flavour. It can be made a month in advance.
I will next time actually make my own ice cream, just because I like doing it. Keep an eye out for the ice creams I make, very simple.
It was great, the kids grabbed at the small cones, which are overpriced, but it is a party, and they look great, so I went all out.
Don't feel like making a stressful cake, give this a go, too easy, yet very impressive.
Now with the butter, you may not need the whole 180g, just add enough to have a moist crumb, not soaking wet. I also used Oreo's for the base as my daughter loves them.
She chose strawberry, chocolate and vanilla -a Neapolitan flavour combo. But this is brilliant as you can use any ice cream or gelato that you love. You can make it completely chocolate or cookies and cream. It can be your favourite flavour. It can be made a month in advance.
I will next time actually make my own ice cream, just because I like doing it. Keep an eye out for the ice creams I make, very simple.
It was great, the kids grabbed at the small cones, which are overpriced, but it is a party, and they look great, so I went all out.
Don't feel like making a stressful cake, give this a go, too easy, yet very impressive.
Now with the butter, you may not need the whole 180g, just add enough to have a moist crumb, not soaking wet. I also used Oreo's for the base as my daughter loves them.
Recipe
Recipe adapted from Donna Hay magazine
Serves 10-12
1 litre strawberry ice cream
1 litre chocolate ice cream
1 litre vanilla ice cream
Biscuit shell:
600g chocolate cream filled biscuits
180g unsalted butter, melted
10 mini gelato cones
Serves 10-12
1 litre strawberry ice cream
1 litre chocolate ice cream
1 litre vanilla ice cream
Biscuit shell:
600g chocolate cream filled biscuits
180g unsalted butter, melted
10 mini gelato cones
To make the biscuit shell: Place the biscuits in a food processor and blitz until you get the consistency of coarse breadcrumbs. Pour into a large bowl.
Add enough butter to moisten the biscuits, stir well to combine.
Lightly grease a 23cm round, deep sided, loose bottomed tin.
Pour in the crumb mixture, and using your hands or the back of a spoon, press the mixture into the base and up the sides of the tin. Make sure the base edge is not too thick, use your hands to make as thin as you can. Freeze for 30 minutes or until firm.
Add enough butter to moisten the biscuits, stir well to combine.
Lightly grease a 23cm round, deep sided, loose bottomed tin.
Pour in the crumb mixture, and using your hands or the back of a spoon, press the mixture into the base and up the sides of the tin. Make sure the base edge is not too thick, use your hands to make as thin as you can. Freeze for 30 minutes or until firm.
Take the strawberry ice cream out of the refrigerator 10-20 minutes before needed, to soften. Spoon it into a large bowl, and using a spoon, mix and mash it up gently, so you can get it to a thick spreadable consistency. Spoon the ice cream into the base of the shell and spread it out evenly. Freeze for 20 minutes or until just firm.
Take the chocolate ice cream out of the refrigerator 10-20 minutes before needed, to soften. Spoon it into a large bowl, and using a spoon, mix and mash it up gently, so you can get it to a thick spreadable consistency. Spoon the chocolate ice cream over the strawberry ice cream in the shell and spread it out evenly. Freeze for 20 minutes or until just firm.
Take the vanilla ice cream out of the refrigerator 10-20 minutes before needed, to soften. Spoon it into a large bowl, and using a spoon, mix and mash it up gently, so you can get it to a thick spreadable consistency. Spoon the vanilla ice cream over the chocolate ice cream in the shell and spread it out evenly. Freeze for 2-3 hours or until just firm.
Remove the pie from the tin and transfer to a cake plate. Decorate with the mini gelato cones, to serve.
Enjoy!
