MELTED ICE CREAM CAKE RECIPES

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BLUEBERRY ICE CREAM CAKE RECIPE - BBC FOOD



Blueberry ice cream cake recipe - BBC Food image

Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits.

Provided by Nadiya Hussain

Prep Time 12 hours

Cook Time 1 hours

Yield Serves 10

Number Of Ingredients 12

4 medium free-range eggs
125g/4½oz caster sugar
100g/3½oz unsalted butter, melted and cooled, plus extra for greasing
100g/3½oz plain flour, sifted
600ml/20fl oz double cream
170g/6oz condensed milk
1 tbsp vanilla bean paste
200g/7oz blueberries
1 orange, zest only
3 tbsp icing sugar, sifted (optional)
50g/1¾oz chocolate digestives
2 tsp whole fennel seeds

Steps:

  • Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep).
  • Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges.
  • Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper.
  • Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too.
  • Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar.
  • To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest.
  • Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will!

2-INGREDIENT ICE CREAM BREAD RECIPE | BEN & JERRY’S



2-Ingredient Ice Cream Bread Recipe | Ben & Jerry’s image

This Ben & Jerry's ice cream bread recipe is easy to make - just two ingredients! - and makes for a euphoric Ben & Jerry's-approved snack or dessert. It's composed of two parts, the chocolate ice cream bread swirl and the cookie dough ice cream bread swirl.

Provided by Ben & Jerry's

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 3

1 Pint Ben & Jerry’s Chocolate Chip Cookie Dough ice cream, melted
1 Pint Ben & Jerry’s Chocolate Fudge Brownie ice cream, melted
3 cups self-rising flour, divided in half

Steps:

  • Preheat oven to 350°F. Spray a 9 x 5 loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl and the other 1-1/2 cups flour in another medium sized bowl. Add one melted pint to one bowl, the other pint to the other bowl. Stir each bowl to combine ingredients.
  • Using an ice cream scoop (or two if you don't want to clean it between scoops), scoop the batters into the pan in an alternating checkerboard pattern, four scoops down by two scoops across. Repeat for the second layer, topping the Chocolate Chip Cookie Dough scoops with Chocolate Fudge Brownie and vice versa. Continue until all batter has been scooped into the pan. Then take a wooden skewer or chopstick and run it through the top of the batter, making a swirly pattern.
  • Place the pan in the oven and bake for 50-60 minutes or until a skewer poked into the bread comes out clean. To avoid overly browning the loaf, tent aluminum foil over the top of the pan after the first 30-40 minutes.
  • Remove from oven and allow to cool before slicing.
  • Enjoy with a scoop of Ben & Jerry’s on top!

Nutrition Facts : Calories

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BLUEBERRY ICE CREAM CAKE RECIPE - BBC FOOD
Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits.
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  • Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will!
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Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits.
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