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Nutty Millionaire Ice Cream Cake

Recipe

Nutty and decadent this, this ice cream cake makes a braw dessert!

Serves: 10 people   |   Prep time: 45 minutes   |   Chill time: 30 minutes

Scottish   |   Dessert   |   Kirsten's Recipe

  

Ingredients

For the Shortbread Base:

  • 8 Shortbread biscuits
  • 35g Salted butter

For the Fudgy Topping:

  • 150g Dark cooking chocolate
  • 160g Icing sugar
  • 100g Butter
  • 250ml Evaporated milk
  • 0.5 tsp Vanilla extract

For the Caramel Sauce:

  • 200ml Double cream
  • 225g Soft light brown sugar
  • 100g Salted butter
  • 30ml Golden syrup

For the Candied Nuts:

  • 50g bag Mixed nuts
  • 0.5g Golden syrup
  • 1 tablespoon Brown sugar

  

Method

For the Shortbread Base:

  1. Remove ice cream from the freezer to soften slightly.
  2. Bash the shortbread biscuits in a bag and combine with the melted butter.
  3. Press into the bottom of a cake pan with a spring bottom on a layer of greaseproof paper.
  4. Place in freezer for 10 minutes.
  5. Spread the ice cream over the shortbread crust then return to the freezer.
  6. Make the fudgy topping (see ‘For the Fudgy Topping’ below).

For the Fudgy Topping:

  1. Combine all ingredients (except vanilla) in a heavy bottomed pot.
  2. Cook over a medium heat stirring all the time until mixture boils.
  3. Reduce to low, stir occasionally for 5 mins.
  4. Remove from heat, add vanilla.
  5. Cool completely.

For the Caramel Sauce:

  1. Gently heat butter, sugar and half the double cream in a saucepan until sugar had dissolved.  
  2. Add the golden syrup and turn up the heat.
  3. Once incorporated remove from heat.
  4. Allow to cool, slightly then add remainder of the double cream and stir well till you get a nice glossy caramel sauce.

For the Candied Nuts:

  1. Bash nuts in a bag with a rolling pin.
  2. Dry fry the nuts until golden.
  3. Set nuts aside.
  4. Cook syrup and sugar in a pot on a medium heat until bubbling.
  5. Add nuts and coat with the candy mixture.
  6. Transfer to a silicone mat to cool.

For the rest of the Cake:

  1. Pour completely cooled fudgy topping over the ice cream.
  2. Put back into the freezer until you are going to serve.
  3. Before serving take cake out the freezer to soften 15 mins.
  4. Carefully cut cake into portions.
  5. Pour over caramel sauce.
  6. Sprinkle over caramelised nuts.