Cakes & Bakes

Rachel Taylor

An ice-cream cake experiment!

Ice cream cake

This week I tried something new and had a go at making an ice-cream cake. It can be as easy or difficult to make as you want. But either way it will be super tasty.

Even though the sun is shining a bit more and the days are lasting a little longer, it’s still bitterly cold out, so I’m not going to let go of the comfort food just yet!

While I still have the old favourites that I turn to, I do like trying out new recipes when they really catch my eye.

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So I was having a snoop through some dessert recipes online and I found an easy recipe for an ice cream cake. It looked really delicious so I thought that I would give it a try.

Don’t be afraid to try new things that you wouldn’t normally make – it can be nerve-wracking wondering if people will like it, but you never know, it could turn out to be a new family favourite!

You can make this ice cream cake as easy or as difficult as you like. I kind of went in between the two levels and used a little bit of convenience to help me out.

I made my own honeycomb (took a couple of times to get it right, and a couple of google searches!) but it actually wasn’t too hard.

I used a shop bought Madeira cake, but if you are feeling very keen then again, make your own.

So the experiment went down well anyway, and we even have a teeny bit left over for us which is an extra bonus! Enjoy… happy baking!

Ingredients
• Vanilla ice cream (I used Hagen Daaz – 1 and a half cartons).
• 1 punnet of raspberries.
• 1 Madeira cake.
• 100g caramel (tin).
Honeycomb ingredients
• 100g caster sugar
• 100g golden syrup
• 1 teaspoon bicarbonate of soda
Method
1. Make the honeycomb first – it will take a few hours to set properly. Melt the sugar and syrup in a large non-stick pan.
Then turn the heat right up and let it bubble for a few minutes.
The colour will change to a really deep caramel and will smell like strong toffee. (See tip)
2. Take it off the heat and stir in the bicarb of soda.
It will foam up to nearly the whole pan so use a big one! Pour out onto a lined baking tray and don’t touch!
Leave to firm for a few hours then you can break it and store in an airtight container.
3. Soften the ice cream, stir in half the honeycomb and the raspberries.
4. Thinly slice the cake and spread one side of each slice with caramel.
5. Line a loaf tin with enough cling film that plenty is hanging over the sides.
6. Layer some cake in the base, dry side down.
Then pour some ice cream mixture, repeat the cake and ice cream until it is used (three layers).
Finish with the last cake with dry side facing up this time.
7. Pull the cling back over the base and refreeze for at least three hours until needed.
Serve with remaining honeycomb.

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