Categories
3. Ice cream Cakes

Cookies and cream fridge cake

Ingredients

  • flavourless oil (such as vegetable), for the tin
  • 600ml double cream
  • 200ml mascarpone or soft cheese
  • 1 tsp vanilla extract
  • 3 tbsp icing sugar
  • 4 x 154g packets chocolate cream-filled sandwich cookies, plus extra to serve
  • 200g dark chocolate, broken into small pieces

Method

  • STEP 1Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks.
  • STEP 2Line the base of the tin with a single layer of the cookies, (don’t worry if there are small gaps, as these will be filled with the cream mixture). Spoon over a third of the cream mixture and smooth with a spatula, spreading it to the edge. Repeat twice with the rest of the cookies and the cream mixture. Cover and chill for at least 24 hrs, or up to two days.
  • STEP 3Melt the chocolate in 20-second bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Leave to cool for 10 mins. Unwrap the cake, remove it from the tin and peel off the parchment. Drizzle over the melted chocolate, letting it drip down the sides, and crumble over the extra cookies. Serve, or chill for up to 1 hr.
Categories
3. Ice cream Cakes

Raspberry & dark chocolate cheat’s ice cream terrine

Ingredients

  • 225g raspberries
  • 1 tbsp caster sugar
  • ½ lemon, juiced
  • 400ml double cream
  • 1 tbsp vanilla paste
  • 275g condensed milk
  • 200g dark chocolate, melted and cooled slightly, plus extra for topping

Method

  • STEP 1Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
  • STEP 2Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
  • STEP 3Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
  • STEP 4Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn’t cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Categories
3. Ice cream Cakes

Strawberry ice cream

Ingredients

  • 400g strawberries , stalks removed
  • 1-2 tsp lemon juice
  • 600ml double cream
  • 300ml whole milk
  • 150g white caster sugar
  • 5 egg yolks
  • 2 tsp vanilla extract

Method

  • STEP 1 Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart you’ll only need a little.
  • STEP 2 Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly – it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr. 
  • STEP 3 Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
  • STEP 4 Freeze the ice cream in an ice cream maker, or container in the freezer. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months. 
Categories
3. Ice cream Cakes

Iced fairy cakes

Ingredients

  • 100g caster sugar
  • 100g very soft butter
  • 100g self-raising flour
  • 2 eggs
  • 1 tsp vanilla extract

For the icing

  • 200g very soft butter
  • 200g icing sugar
  • food colouring, sprinkles, marshmallows etc

Method

  • STEP 1 Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
  • STEP 2 Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
  • STEP 3 Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
  • STEP 4 Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
  • STEP 5 Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
  • STEP 6Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.
Categories
3. Ice cream Cakes

Ultimate vanilla ice cream

Ingredients

  • 284ml carton double cream
  • 300ml full fat milk
  • 115g golden caster sugar
  • 1 vanilla pod
  • 3 large free-range egg yolks
  • have lots of ice cubes at the ready

Method

  • STEP 1Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
  • STEP 2Heat the cream and milk over a low heat, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
  • STEP 3Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
  • STEP 4Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn’t boil – as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn’t curdle.
  • STEP 5Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
  • STEP 6Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don’t take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
  • STEP 7To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it’s light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Categories
3. Ice cream Cakes

Chocolate ice cream

Ingredients

  • 200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
  • 500ml double cream
  • 340g can sweetened condensed milk
  • 1 tsp vanilla extract
  • 3 tbsp organic cocoa powder, sifted
  • 50g milk chocolate chips
  • sea salt flakes, to serve (optional)

Method

  • STEP 1 Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn’t touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don’t want the mixture to be too stiff – as soon as the beaters leave a trail, it’s ready.
  • STEP 2 Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.
Categories
3. Ice cream Cakes

Espresso mud cakes, chocolate syrup and ice cream

Ingredients

  • 50g unsalted butter , softened, plus extra for the tin
  • 2 tsp espresso powder , dissolved in 2 tsp hot water, plus extra for the tin
  • 100g chocolate (70% cocoa solids), broken into squares
  • 45g Bournville bar , broken into squares
  • 50g golden caster sugar , plus 1 tbsp
  • 1 large egg , separated
  • seeds from ½ a vanilla pod , or 1/2 tsp vanilla extract
  • 4 tbsp plain flour , sifted
  • 4 tbsp golden syrup
  • coffee or vanilla ice cream, to serve

Method

  • STEP 1Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.
  • STEP 2In a pan, gently melt half of each of the chocolates with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.
  • STEP 3Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk – softer is better if you’re not sure.
  • STEP 4Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.
  • STEP 5Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolates and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.
Categories
3. Ice cream Cakes

Ubercorn ice cream cone cakes

Ingredients

Cakes

  • 12 ice cream cones
  • 50g slightly salted butter , softened, plus extra for greasing
  • 50g caster sugar
  • 1 medium egg , lightly beaten
  • 1 tsp vanilla extract
  • 50g self-raising flour
  • 1 tbsp milk

Sweetened mascarpone

  • 250g mascarpone
  • 50g icing sugar
  • few drops of vanilla extract
  • ½ tbsp milk

You will also need

  • packet of multicoloured sweets
  • white, red, dark and pale purple icing fondant (approx. 50g each) (you can make the pale purple by combining white and dark purple)
  • 1 small and 1 slightly larger mask template cut from a piece of card
  • dark chocolate chips

Method

  • STEP 1Heat the oven to 180C/160C fan/gas 4. Place a folded tea towel on your work surface and lay an ice cream cone on top. Use the tea towel to support the cone and, with a serrated knife, gently score around each cone point, then cut to remove, leaving the top cup-shaped part of the cone to bake your cakes in. Set aside your pointed cone pieces to use later. Lightly grease a 12-hole mini muffin tin and place the cone cups inside.
  • STEP 2To make the cake mixture, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg a little at a time and mix in the vanilla extract. Fold in the flour before adding the milk to create a smooth dropping consistency. Transfer to a disposable piping bag and snip off 2cm from the end.
  • STEP 3Pipe the mixture into the cones, making sure you only fill them 3/4 full, as the sponge will rise up in the oven – you’ll have some mixture leftover, which you can use to create extra Ubercorn cakes or a few cupcakes. Bake for 8-12 minutes until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool.
  • STEP 4While the cakes are cooling create your Ubercorn mask and ears. Roll out the red fondant to approximately 0.25cm on a sheet of baking parchment to prevent it sticking. Cut 12 (1cm x 5cm) strips to create the mask headbands and set aside.
  • STEP 5Next roll out the dark purple fondant to approximately 0.25cm on baking parchment. Using your larger mask template cut out 12 purple masks. Repeat this step using the pale purple fondant and smaller mask template and stick this on top of the larger darker purple mask.
  • STEP 6To create your Ubercorn ears pull off 24 small pieces of white fondant, mould into shape and create an indent with a bone tool or your little fingertip. Do the same with the pale fondant making sure the pieces are smaller than the white ones before placing and pressing inside them with the aid of your tool or fingertip. To make the Ubercorn nostrils pull off 24 mini pieces of pale purple fondant and shape into little flat ovals with your thumb and fingertips. Set these features aside.
  • STEP 7To create the creamy cake topping, put the mascarpone and vanilla extract in a bowl and sift over the icing sugar. Beat until creamy and well combined, adding a few drops of milk to slacken the mixture slightly, if necessary. Transfer to another disposable piping bag and again snip off 2cm from the end. Carefully pipe the sweetened mascarpone onto each cake-filled cone like an ice cream.
  • STEP 8Fill the pointed cone pieces you set aside earlier with the small coloured sweets and with your thumb placed over the top, carefully insert into the creamy topped cakes to prevent the sweets flowing out everywhere.
  • STEP 9Take your red bands of fondant and wrap around the cones, sticking the purple masks on top. Create the Ubercorn eyes by sticking chocolate chips point-side down into the fondant. Finally stick on the ears and nostrils into the creamy topping.
Categories
3. Ice cream Cakes

Ice cream cone cakes

Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Ingredients

  • 12 flat-bottomed ice cream cones
  • 200g softened butter
  • 200g plain flour
  • 4 tbsp custard powder
  • 1 tsp vanilla paste with seeds
  • 200g golden caster sugar
  • 2 large eggs , beaten

To decorate

  • 350g butter , softened
  • 350g icing sugar , sorted
  • 2 tsp vanilla extract
  • sprinkles , wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!

Method

  • STEP 1 Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.
  • STEP 2 Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full – this will enable you to get the batter right to the bottom.
  • STEP 3 Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.
  • STEP 4 To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like.
Categories
3. Ice cream Cakes

Frozen trifle ice cream cake

Ingredients

  • vegetable oil , for greasing
  • 250g pack good-quality madeira cake , sliced thinly into about 15 pieces
  • 4 tbsp marsala , sweet sherry or brandy
  • 450g frozen summer berries (or ready-frozen ones)
  • 500g pot full-fat, Greek-style yogurt
  • 5 tbsp icing sugar , sifted
  • 2 x 1-litre tubs vanilla ice cream
  • 14 mini meringues
  • 2 tbsp chopped toasted hazelnuts

Method

  • STEP 1Grease then line the base and sides of a deep, 20cm round loose-bottomed cake tin with baking parchment. Cover the base of the tin with slices of cake. Fill any gaps with small pieces, trimmed to size. Spoon over 2 tbsp of the alcohol.
  • STEP 2Put 300g of the fruit and the yogurt in a processor. Add the sugar, then pulse until smooth, thick and creamy. Spoon half of the frozen yogurt onto the cake mixture, then scatter with half of the remaining fruit and poke it in. Freeze for about 1½ hrs until firm. Put the rest of the yogurt mixture into the freezer too.
  • STEP 3Let 1 tub of ice cream soften a little, then spoon it on top of the berry layer and flatten with the back of the spoon. Freeze again until firm, then repeat the layers, poking the meringue shells into the top of the ice cream and scattering with the nuts to finish. Freeze for at least 6 hrs, or ideally overnight. Can be frozen for up to 2 weeks.
  • STEP 4To serve, take the cake out the freezer and chill in the fridge for 30 mins. Defrost times will vary depending on how cold your freezer is. Remove the parchment and slide it onto a cake stand or plate. Leave for another 30 mins to soften in the fridge. Dip a knife in boiling water, dry and slice the cake. Do this before each slice for a good clean cut.