I decided to try Nigella's Ice Cream Cake. You can get the full recipe from her website.
As usual, I failed to get hold of all the listed ingredients. So, I went for substitute.
I couldn't find Nestlé swirled milk chocolate and peanut butter morsels on the store's shelves. So, I used dark chocolate chips instead. You can use any chips you like, white, red, green, dark chocolate chips except potato chips...huhu... I couldn't find honey roast peanut either, so I grabbed a packet of honey roast peanuts & cashew nuts (kacang la jugak kan...).
In Nigella's recipe, she pours Butterscotch sauce to the ice cream before serving. I didn't make the sauce for I afraid the ice cream will be too sweet (malas sbnrnya...huhu).
It was so easy, in less than 20 minutes, my ice cream cake was ready. Tips: don't forget to cover your baking tray (I just used tupperware) with clingfilm before you pour the ice cream mixture. It will be handy when you want to take the ice cream cake out from the tray.
So, here goes the recipe:
Ingredients:
1 liter of vanilla ice cream
100g honey roast peanuts
200g chocolate chips
1 Crunchie bar, broken into shards and dusty rubble
150g Bourbon biscuits broken up into crumbs and rubble
Method:
As usual, I failed to get hold of all the listed ingredients. So, I went for substitute.
I couldn't find Nestlé swirled milk chocolate and peanut butter morsels on the store's shelves. So, I used dark chocolate chips instead. You can use any chips you like, white, red, green, dark chocolate chips except potato chips...huhu... I couldn't find honey roast peanut either, so I grabbed a packet of honey roast peanuts & cashew nuts (kacang la jugak kan...).
In Nigella's recipe, she pours Butterscotch sauce to the ice cream before serving. I didn't make the sauce for I afraid the ice cream will be too sweet (malas sbnrnya...huhu).
It was so easy, in less than 20 minutes, my ice cream cake was ready. Tips: don't forget to cover your baking tray (I just used tupperware) with clingfilm before you pour the ice cream mixture. It will be handy when you want to take the ice cream cake out from the tray.
So, here goes the recipe:
Ingredients:
1 liter of vanilla ice cream
100g honey roast peanuts
200g chocolate chips
1 Crunchie bar, broken into shards and dusty rubble
150g Bourbon biscuits broken up into crumbs and rubble
Method:
- Let the ice cream soften a bit.
- Place cling film in a cake mold / tupperware
- Mixed all the ingredients and scoop the mixture in the cake mold
- Cover it with cling film and put in a freezer to firm up
- Before serving, let it soften and sprinkle some chocolate chips, chocolate rice or Bourbon biscuit crumbs.
The end result...p/s: I've made this cake a couple of times because of high demands =)
salam perkenalan kak wan..
ReplyDeletesaya stay ikut hubby keje di aberdeen but curently tgh cuti untlraya kat msia...baru jumpa blog akak from blog cik mat gebu..hehe..
saya pun ada tengok nigella masak eh bukan dia bancuh je kek ais kerim ni..memang namoak menarik kan siap dgn curah sos butterscocth lagi..yum yum..
nak try la tiramisu akak..nampak cam senang je kan..nnt saya updtae ok...