What a treat it was when Northern Bloc delivered lots of ice cream and other goodies to my door the other week. Inspired by my inspiration in the kitchen (Nigella) I made something that is pretty naughty. I took her peanut butter cookie recipe and made it work for this monster of an ice cream cake!
I have to warn you this one does take a while to create, as there are multiple freezing intervals and a little bit of baking.
THE Ice Cream Cake Recipe
To make the base you will need:
225g of smooth peanut butter
1 Large egg
100g soft brown sugar
pinch of fine sea salt
1/1 teaspoon of bicarbonate of soda
1 teaspoon of vanilla extract
50g of chocolate chips
For the rest:
2 Northern Bloc Ice Creams of choice. I’ve got Hazelnut and Tonka Bean and Chocolate & Sea Salt.
Toppings – I sprinkled cocoa powder, white chocolate chips and other chocolate sprinkles on top.
In a bowl you can mix the peanut butter, brown sugar bicarb and salt together. Once mixed beat in the egg and the vanilla extract. Don’t beat too vigorsly. Stir in all of your chocolate chips. Once these are mixed in you can start to put the mixture into a cake tin and smoothing down with the other side of a spoon. You can line with baking paper if you think there could be trouble lifting it all out at the end. Put this in the oven for 10 minutes. Once out of the oven let them cool, before storing in the fridge.
Next get your first flavour of ice-cream, I had to put it in the microwave for 20 seconds to make sure it was easy to manipulate. Once ready take your cookie base out of the fridge and transfer ice-cream on top. Smooth out with a spoon, making sure all the areas are covered. When you’ve finished transfer the cake tin to the freezer. I left this in for half a day to make sure it was sufficiently set. Once ready repeat this step with another flavour ice-cream and transfer back to the freezer to set. I left this over night.
When you are ready to serve you can add your toppings. Cutting might be a little hard, so I recommend running a knife under the hot tap to make sure it cuts through the cake with ease. Enjoy!