Ice cream cake

Very yummy ice cream cake

When I used to go to Italy, up to Salsomaggiore Terme, provincia di Parma, where my father is from, we used to go to Pasticceria Tosi on Sunday to buy little cakes and pastries (a very common tradition in Italy). In the fridge/freezer display there would always be ice cream cakes.

They seemed impossibly luxurious and I can still see myself looking in at them.

When I saw this recipe by Bill Granger in the August edition of Waitrose magazine, I knew I had to try it (unfortunately I can’t find a link to it on the Waitrose site). He calls it tiramisu ice cream cake. Of course, being Italian, I cannot call it this.

I adapted it quite a bit, halving the proportions, adding more sponge fingers, less chocolate and taking out the Kahlua that Granger asks for (I haven’t got any in my cupboard and I’m not going to spend £17 on a bottle of it to keep in said cupboard, but if you have some, do use it, maybe half and half marsala or all Kahlua, up to you). I know this recipe may seem imprecise, but the beauty of it is that you can add more or less of something you like/don’t like.

This is what I did:

65ml espresso/strong black coffee
30ml marsala (or use sherry)
Nearly a whole packet of sponge fingers (about 170g)
Some vanilla ice cream, I used about half of one batch of this home made stuff
About 50g of grated dark chocolate

I lined a small loaf tin (about 6″ x 4″) with some parchment paper. Then I started layering up the dessert.

Mix the coffee and marsala together in a small dish. Individually dip the sponge fingers into it. Don’t linger or they will fall apart. Lay the fingers down on the base of the dish, break some up if they don’t fit but end up with a base of soaked sponge fingers.

Now layer with vanilla ice cream, then grated chocolate. Grating chocolate is possibly one of my least favourite jobs EVER, as the chocolate ends up going everywhere and sticking to the grater. So I didn’t use loads, you can use more if you like. I probably should have used my grater attachment on my food processor, but I don’t like to use it for what I consider small jobs..

Then  just keep going. Dip the sponge fingers in the mixture, ice cream, grated chocolate. Until you run out of space. I ended up with a layer of sponge fingers as I like them, Granger says to end up with a sprinkling of chocolate.

Cover with cling film and put in the freezer. Take out for about 30 mins before you need it and keep it in the fridge. It slices beautifully and my eldest loved it (although I need to point out that it DOES HAVE ALCOHOL IN IT and it is ILLEGAL TO GIVE ALCOHOL TO A CHILD UNDER THE AGE OF FIVE). I gave my youngest a separate bit with no booze in it.

Afterwards it struck me that if you preferred you could layer these up individually in little ramekins or some lovely little glasses and freeze them individually.

If making for a large party, double the recipe above and use a big old square tin. Granger recommends 26″ square but use your common sense. No reason you couldn’t make this in a loaf tin like I did just a bigger one.

4 thoughts on “Ice cream cake

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