A delicious ice cream cake, made with clotted cream and sultanas.
Ice Cream Cake
1 x 2 litre tub Cornish Clotted Cream Soft Scoop Ice Cream
1 x 280g Madeira Cake
45g Dried Cranberries
80g Dried Apricots
Grated Rind 1 Lemon
Grated Rind 1 Orange
200g 70% Dark Chocolate
Fresh Fruits, to garnish
1 x 20cm Spring Hook Cake Tin
Line the cake tin with some non-stick parchment.
Finely chop the apricots. Chop the cake into small cubes.
In a large mixing bowl add the cake, dried fruits and the grated rind.
Allow the ice cream to soften slightly then, using a large metal spoon, mix the ice cream in with the cake mixture until well combined.
Put this into the prepared tin and freeze overnight.
Melt the chocolate in a bowl over a pan of simmering water – don’t allow the base of the bowl to touch the water.
Once the chocolate is melted, take off the pan and allow to cool for a couple of minutes.
Take the cake out of the freezer and spoon over the melted chocolate, allowing it to dribble down the sides a bit.
Put back in the freezer for another hour.
Decorate with some summer fruits, then the cake is ready to serve.