Quick & Easy

Nutty chocolate and coffee ice-cream cake

This delicious, layered nutty chocolate and coffee ice-cream cake is topped with a layer of tender pistachios and toffee coated almonds. An altogether grown-up take on the classic ice-cream cake.
Nutty chocolate and coffee ice-cream cake
10
5M

Ingredients

Method

1.Lightly grease a 19.5cm springform pan; line the base and side with baking paper.
2.Divide the ice-cream into three. Return two portions to freezer; put one in medium bowl and stand at room temperature until softened.
3.Dissolve the coffee in the boiling water then fold into the softened ice-cream. Add two-thirds of the almonds, mix well. Pour the coffee ice-cream mixture into the prepared pan and freeze for about 2 hours or until firm. (It is important that each layer is firm before adding the next, to give a definite separation.)
4.Remove another portion of ice-cream from the freezer to soften. Fold in the dark chocolate (the chocolate will harden at this point), then microwave on high (100 percent) for about 1 minute, whisk until smooth. Add liqueur, mix well. Freeze until almost firm, stirring occasionally, to suspend the dark chocolate mixture evenly through the ice-cream.
5.Spread almost-frozen chocolate mixture over the coffee layer. Freeze until firm.
6.Soften remaining portion of ice-cream. Fold in white chocolate (the chocolate will harden), microwave on high (100 percent) for about 1 minute, whisk until smooth. Add two-thirds of the pistachios, then mix well. Freeze until almost firm, stirring occasionally, to suspend the pistachios evenly through the white chocolate ice-cream mixture.
7.Spread almost-frozen white chocolate mixture over dark chocolate layer. Freeze until firm, at least 2 hours or overnight.
8.Remove ice-cream cake from the pan just before serving; top with remaining almonds and pistachios.

Recipe can be prepared up to a week ahead. Chocolate suitable to microwave.

Note

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