Quick and Easy Ice Cream Cake – what a delightful desert on a hot summer day. Make it up the day before and you are all set to impress one and all alike.
Crust
- 1/3 cup heavy whipping cream
- 2 tbsp. sweetened condensed milk
- 3 cups chocolate cookie crumbs (or vanilla)
Flip the base of a 9 inch springform pan upside down. Line the base with foil and wrap side band with plastic wrap. Re-assemble pan.
Stir 1/3 cup cream with the condensed milk together in a bowl and stir in the crumbs until well combined but still crumbly. Press this mixture on the bottom of the prepared and midway up the sides.
Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp. instant espresso powder
Combine the ingredients and using an electric mixer, whip until soft peaks form. This should now be fluffy and very light. Scoop this into the pan and smooth the surface. Cover with plastic wrap and freeze overnight. Wait…not done yet.
Next morning make your topping.
Ganache
- 2/3 cup unsweetened chocolate, chopped
- 1/3 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 pkg. Malteser candies
Over a pot of simmering water, place the chocolate and cream in a metal bowl and place over the pan. Just don’t let the water touch the bowl. With a spatula, stir constantly until the chocolate has melted and completely smooth. Stir in 1/2 cup condensed milk until there are no streaks.
Pour this over the frozen cake and smooth the top. Arrange the candies about a 1/4 inch apart around the outer edge of the cake. Freeze for about 15 minutes or until the ganache is firm.
Release the cake from the pan, transfer to a pretty platter and slice away.
This will and should feed 12 people. Okay, you want larger servings and licking the plate is not an option. It is a must. I am kidding of course.
