Member recipe
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Ice Cream Cake

By anya19 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Plus freezing time
  • Easy
  • Makes Slices
A gorgeous treat any time of the year!


  • 2 1/2 pints ice cream (a good quality vanilla)
  • 3/4 cup honey roast peanuts
  • 1 cup plus 1/4 cup mix of milk choc chips and toffee flavour chips if you can get otherwise use dark choc or white choc chips
  • 2oz crunchie bar, broken into shards and crumbs
  • 150g bourbon biscuits or chocolate cookies broken up into small pieces and crumbs
  • chocolate sauce, to serve
  • butterscotch sauce, to serve


  • STEP 1
    Take the ice cream out of the freezer and allow to soften. Line an 8inch springform tin with cling film, both bottom and sides so it over hangs the top.
  • STEP 2
    Empty the slightly softened ice cream into a bowl and mix in the peanuts, 1 cup of the choc and toffee chips, crunchie chards and 100g of the biscuit crumbs.
  • STEP 3
    Scrape the ice cream mixture into the prepared tin and flatten the top down. Cover the top with clingfilm and place in the freezer until ready to serve.
  • STEP 4
    When completey frozen and you are ready to serve, remove from the freezer, un-mould from the tin and pull off the clingfilm. Put the cake onto a cake stand.
  • STEP 5
    Sprinkle the top of the cake with the extra 1/4 cup of choc and toffee chips and the remaining biscuit crumbs. Cut into slices and serve with hot butterscotch or chocolate sauce if you wish.
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