Page 14 - Fresh Magazine

spring games & treats

No-churn decadent chocolate ice cream cake

SERVES 8
FOR THE BASE Grease a 20cm round springform cake tin with oil until thick and stiff. Using an electric whisk, beat
sunflower oil, for greasing and line the sides with non-stick baking paper. the cream in a separate bowl until stiff too. Fold the
75g unsalted butter Melt the chocolate for the ice cream in a large whipped cream into the chocolate mixture until well
350g chocolate chip cookies
heatproof bowl set over a pan of simmering water blended.
FOR THE ICE CREAM or in 30-second blasts in the microwave, stirring Pour this mixture onto the set cake base, levelling
100g milk or dark chocolate, regularly. Set aside to cool. the top with the back of a spoon. Arrange your
chopped To make the base, melt the butter in a medium chosen decorations on top. Freeze for at least 8 hours
1 x 400ml tin of condensed milk saucepan on the hob or in a bowl in the microwave. or overnight, until frozen solid.
500ml double cream Blend the cookies in a food processor or seal them This will keep for up to three months in the freezer.
in a ziplock bag and bash with a rolling pin until you Remove the cake 10 to 20 minutes before serving,
TOPPING IDEAS have fine crumbs. Mix the crumbs into the melted depending on how warm your room is, until it’s
grated, shaved or chopped butter until well coated and spread evenly in the softened a little. Drizzle the caramel over, if using.
chocolate Easter eggs base of the tin with the back of a spoon. Pop into the Cut the cake into eight pieces. This is best done with
any leftover chocolate chip freezer for at least 15 minutes to set. a long sharp knife that has been dipped in just-
cookies, broken if large Returning to the ice cream, once the melted boiled water and wiped dry between each cut.
chopped or broken chocolate chocolate is cool, add the condensed milk and mix
bars like Crunchie, Mars,
Flake, Maltesers or Rolos
mini chocolate eggs Use up any leftover
crushed salted peanuts or other
nuts, like pecans chocolate from Easter
SuperValu’s Food Academy eggs in this cake and
What’s for Pudding caramel
sauce then freeze the whole
thing to enjoy later.

SUPERVALU LOVES
IRISH CRAFTS
The china items in this feature were
SHORTCUT ICE CREAM created by Julie Swan of Forgotten
This recipe is based on a really simple, no-fuss China, who upcycles china tea sets
ice cream that doesn’t require churning in an into clever lights and candle holders as
ice cream machine or stirring in the freezer. well as men’s and women’s jewellery.
Just make sure you have space in your freezer
for the tin before embarking on the recipe! www.forgottenchina.ie

12 | FRESH SPRING 2017

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