I don’t think a cook’s job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it – it’s the crowning glory – and I’ve certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that’s just how it is.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Inactive: | 4 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Inactive: | 4 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Deselect All
- 2 1/2 pints ice cream
- 3/4 cup honey roast peanuts
- 1 cup plus 1/4 cup swirled milk chocolate and peanut butter morsels or use chocolate chips of your choice (recommended: Nestle)
- 2 ounces Crunchie bar, broken into shards and dusty rubble (recommended: Nestle Crunch)
- 150g Bourbon biscuits broken up into crumbs and rubble/1 1/2 cups chocolate cookie crumbs
- Butterscotch sauce
- Chocolate sauce
Instructions
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble – they’re not – just opt for the chocolate peanut butter sauce. It’s hard to find an argument against it.
Reviews
Love it
Amazing!!
my husband love this this ice cream cake he will not go to sleep untill i fix him some i just love the why she cook my kids love what she cooks they whach her show when they come home from school they just love to help me cook
We thought it was too rich and nothing special. I made it for friends who were coming for lunch. I kind of glad they had to cancel because I would have been emabarassed to serve this. I have dozens of recipes for ice cream cakes and all are much more original and interestin. Sorry Nigella!
We used fat-free frozen yogurt, which actually may have been a little easier because it was softer. Mixed up the mix-in ingredients as per the crowd that was eating (everyone got to pick a small package of candies to add). It was ready by dinner and made an easy dessert all week. Didn’t use the topping (completely forgot) but didn’t need it (although I’m sure it would have been over the top with it!). Thanks, Nigella!
I made this for my parents and they loved it. I could not find bourbon biscuits and used butter biscuits instead. It was so easy! I will be making this again.
This was a great quick recipe that my whole family enjoyed. I used chocolate dipped digestives for the cookies and spread some of the mixture on the bottom of the pan first to give it a bit of a crust. I also used a light coffee ice cream but with all of the additional goodies, no one noticed that it wasn’t full fat ice cream.