but I love ice cream cakes more...
but I love love ice cream cakes most !!!
As the the weather in Greece is still sunny and the temperature reaches 30 degrees Celsius, I found good idea make this cake for a friend that was getting married. The cake was never delivered as a friend and I didn't manage to resist and we ate it...(It happened before I start dieting..) However I took this photo with my cell phone while we were eating the cake.
It is so delicious that even if the weather is not so hot where you live or you are not that kind of person that eats ice creams all year long, it is worth a try!
For the chocolate biscuit base
- 100 gr. softened butter
- 100 gr. bitter chocolate
- 1 teaspoon vanilla extract
- 200 gr. finely ground digestive biscuit crumbs
- Melt the chocolate over a bain marie.
- In a saucepan heat the butter to melt it.
- Ground the biscuits finely to turn them into crumbs using an electric chopper.
- Add the biscuit crumbs and the melted chocolate to the butter and stir well.
- Press the mixture into a 25-28 cm. springform cake tin.
- Chill for about 1 hour.
Please see my post Back in Time
- Prepare the ice cream mixture according to the steps described at Back in Time
- Freeze it about half an hour.
- Beat it again.
- Put a layer of ice cream on the chocolate biscuit base.
- Use a palette knife to smooth the surface.
- Put the whole tin in the freezer for a couple of hours to firm up.
- Before serving, put the cake on a cake plate and into the fridge to soften a little.
- Place the red hearts (see below) on the ice cream cake.
- Slice with a knife dipped in hot water.
- 200 gr. icing sugar
- 2 tbsp. lemon juice
- 3 tbsp. vegetable oil
- Vanilla extract (optionally)
- Red food dye
- Some water
- Mix the icing sugar, the lemon juice, the vanilla extract and the vegetable oil in a saucepan.
- Add some water to make thick syrup.
- Best way to avoid watery syrup is to add the water gradually.
- Heat the mixture at low temperature for 5 minutes and process till the syrup converts to an opaque paste.
- Add some red food dye drops and process 2 to 3 minutes.
- Allow your paste to cool slightly.
- Use a roller pin to flatten out the paste (0.5-1 cm thick).
- With a heart-shaped cookie cutter, cut as many heart toppers as you want to use.
The red hearts toppers can be stored at room temperature for a day. For later use you can refrigerate them.