Speedy Ice Cream Cake

Name: Speedy Ice Cream Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H50M0.000S
Yield: 6 to 8 servings
Ingredients: One 2-liter tub soft-serve vanilla ice-cream; 30 grams/1 ounce flaked almonds, toasted; 30 grams/1 ounce macadamia nuts, roughly chopped; 30 grams/1 ounce pecans, roughly chopped; 100 grams/3.5 ounces maraschino cherries, drained and chopped; 100 grams/3.5 ounces dark chocolate (60 percent), such as Lindt; 125 milliliters/4 ounces cream; 15 grams/.5 ounces flaked almonds, toasted; 15 grams/.5 ounces pistachios, chopped; 6 maraschino cherries with stalk, for garnish

Recipe courtesy of Siba Mtongana

Show: Siba's Table

Episode: Feel Good

Speedy Ice Cream Cake

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

535

Total Fat

35

Saturated Fat

17

Carbohydrates

49

Dietary Fiber

4

Sugar

40

Protein

8

Cholesterol

81

Sodium

120

Total: 4 hr 50 min (includes freezing and cooling time)
Active: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

535

Total Fat

35

Saturated Fat

17

Carbohydrates

49

Dietary Fiber

4

Sugar

40

Protein

8

Cholesterol

81

Sodium

120

Total: 4 hr 50 min (includes freezing and cooling time)
Active: 30 min

Ingredients

Ice Cream Cake:

One 2-liter tub soft-serve vanilla ice-cream

30 grams/1 ounce flaked almonds, toasted

30 grams/1 ounce macadamia nuts, roughly chopped

30 grams/1 ounce pecans, roughly chopped

100 grams/3.5 ounces maraschino cherries, drained and chopped

Ganache Topping:

100 grams/3.5 ounces dark chocolate (60 percent), such as Lindt

125 milliliters/4 ounces cream

15 grams/.5 ounces flaked almonds, toasted

15 grams/.5 ounces pistachios, chopped

6 maraschino cherries with stalk, for garnish

Directions

Special equipment:

a 20-centimeter/8-inch round silicone cake mold, sprayed with cooking spray

For the cake: In a large bowl, fold the ice cream together with the almonds, macadamia nuts, pecans and cherries. Transfer to a silicone cake mold, and smooth the top. Freeze for at least 4 hours, or until needed.
For the ganache topping: Break the chocolate into pieces and melt in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the cream. Leave to cool slightly.
To serve: Remove the cake from the freezer, invert onto a serving platter and carefully peel away the silicone mold. Smooth any imperfections with a spatula or palette knife.
Pour the chocolate ganache on top of the cake and spread to cover the top, leaving a thin rim around the edge. Sprinkle the almonds and pistachios over the ganache, then top with the cherries. Slice and serve immediately.