Rice Krispie Ice Cream Cake
Donal's Notes
This very cool ice-cream cake comes with a warning: once you make it, you’re going to want it again and again and again! It’s lots of fun to make and a perfect one for kids to have a go at. As it serves quite a few people, it’s perfect for birthday parties and family gatherings. When you melt the chocolate, be careful to do so over a low heat so that it doesn’t go grainy. The caramel can also be made using a tin of condensed milk, boiled for 2 hours in water at a steady simmer – make sure the water is continuously at least 2.5cm (1in) above the top of the unopened tin. Allow to cool before using.
SERVES
10
Saucepan
Heatproof bowl
Spatula
23cm (9in) round cake tin with removable base
Large mixing bowl
Instructions
1
Place a saucepan with about 2cm of water over and medium heat. Chop the chocolate into small pieces.
2
Place the chocolate into a heatproof bowl and sit the bowl over the pot without it touching the water. Allow the chocolate to melt slowly, making sure none of the steam escapes up the sides and into the chocolate as this will cause it to go grainy. You may want to reduce the heat to low once the water begins to simmer.
3
Place the rice krispies in a bowl, and when the chocolate is melted, pour it in and mix until combined.
4
Press the mixture into the base and sides of a 23cm (9in) round cake tin with a removable base. Place in the freezer to firm up for about 10 minutes.
5
Take the ice cream out of the freezer and allow it to soften slightly at room temperature so that it’s easy to spread. Scoop the ice cream into a bowl and gently fold through the caramel until you have nice swirls. Try not to overmix as you want to see the swirls distinctly when you cut through the cake.
6
Spread the ice cream on the rice krispie base and place in the freezer, covered in foil, for about 2 hours until set.
7
Remove from the freezer about 8 minutes before you plan to serve.
