As Christmas in Australia can be really hot, the traditional
desserts often don’t suit our climate. Most of us turn to the good old Aussie
Pav which is nice (and we almost always have one) but it gets a bit boring.
Last Christmas I decided to mix things up a bit and make an Ice Cream Cake. It was a recipe that a girl I used to work with would make
for us. Whenever there was a lunch or celebration we would look to Emma to make
her famous ice cream cake. She put different things in to this recipe but it
was similar.
My favourite layer is the coffee layer (even though I don’t
actually drink coffee very often).
If you are looking for Christmas Dessert Inspiration. I
highly recommend this cake.
Chocolate, Coffee and Macadamia Ice Cream Cake
 |
| Our Christmas Desserts from 2011 |
2 litres of vanilla ice cream
1 litre of good quality chocolate ice cream
½ cup of macadamia nuts
½ cup of good quality white chocolate (buttons or broken up
into small pieces)
¼ - ½ cup of made up coffee
(instant/plunger/machine)
1. Line
a spring form tin with baking paper (base and sides).
2. Divide
vanilla ice cream into two portions. Return one to the freezer and allow the
second portion to soften.
3. Once
softened, mix through the nuts and the chocolate and spoon ice cream into
prepared tin, cover and freeze for 2 hours.
4. Soften
the remaining vanilla ice cream, then add the coffee (made up coffee not the granules
or grounds). Mix through more coffee for a stronger coffee flavour (it is ok if
you have to taste it lots of times to ensure the coffee flavour is just
right...just make sure there is enough left for the cake). Spoon coffee layer
over the nut and chocolate layer and freeze for 2 hours.
5. Soften
the chocolate ice cream and spoon into the tin, cover and freeze.
6. Remove
ice cream cake from the tin just before serving.
What are you cooking for dessert this Christmas?
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