Get this quick and easy dessert recipe.
INGREDIENTS
- 2 litres tub soft serve Vanilla ice-cream
- 30 grams Pecan, roughly chopped
- 30 grams flaked Almonds, toasted
- 30 grams Macadamia nuts, roughly chopped
- 100 grams Maraschino Cherries, drained and chopped
- Topping
- 100 grams 60% cocoa dark Lindt chocolate
- 125 millilitres cream
- 15 grams each chopped Pistachio and flaked Almonds, toasted
- 6 Maraschino cherries with stalk to garnish
- 20 centimetres round silicon cake mould, sprayed with cooking spray
- Cake stand
METHOD
- In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.
- Transfer to the freezer for 4 hours or overnight until needed
- Ganache Topping
- Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt
- Once melted remove from heat and stir in the cream
- Leave to cool slightly
- To serve -
- Remove the frozen ice-cream cake from freezer
- Invert on a serving platter and carefully peel off the silicon mould
- Smooth any imperfections with a spatula or palette knife
- Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath
- Sprinkle the nuts over the top
- Top with cherries serve immediately cutting into slices
