Boozy Adults Only Ice Cream Cake with Choc Hazelnut Sauce

Here’s one just for the adults (18+), a boozy ice cream cake. Lots of nuts, dried fruit and a delicious chocolate sauce on top. With 12-15 serves it’s perfect for Christmas entertaining.

If you create this Boozy Ice Cream Cake or any of our nutty recipes, tag us on social media! We would love to see them.

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Serve: 12-15

Preparation Time: 40 minutes   Freezing Time: 1 hour then overnight   Cooking Time: 15 minutes

Ingredients

Chocolate Nut Layer
1/2 cup JC’S Australian Slivered almonds
1/2 cup JC’s Natural Pistachio kernels, roughly chopped
1/2 cup JC’s Natural Hazelnuts , roughly chopped
2 litres good quality chocolate ice-cream
1/3 cup Irish cream liqueur
125g pkt. Biscoff cookies, roughly crushed

Vanilla Fruit Layer
1/2 cup JC’s Pitted Dates, chopped
1/2 Cup JC’s Dried Cranberries
1/2 cup JC’s Juicy Australian Sultanas
1/3 cup Irish cream liqueur
2 litres good quality vanilla ice-cream

Sauce
400g jar choc hazelnut spread
1/2 cup Irish cream liqueur
1 cup cream

Berries, for decoration
Mint leaves, for decoration

Method

  1. Chocolate layer: Place the nuts onto an oven tray and bake at 80°C FF for 10-12minutes until lightly golden. Allow to cool.
  2. Allow the chocolate ice-cream to soften for 5-10 minutes then stir through the nuts and liqueur until just combined. Spread into a 24cm fully lined spring form pan. Sprinkle over half the crushed Biscoff, cover, then freeze for an hour.
  3. Vanilla Layer: Combine the dates, cranberries and sultanas with the liqueur in a microwave safe bowl and Microwave for 1-11/2 minutes on 100% POWER until the fruit is warm and plumped and the liqueur is absorbed. Allow to cool.
  4. Allow the vanilla ice-cream to soften for 5-10 minutes then stir through the plumped fruit until just combined. Spread over the base layer then sprinkle over the remaining Biscoff. Wrap well with plastic wrap and refreeze overnight until firm enough to cut.
  5. Sauce: Combine in a saucepan the hazelnut spread, liqueur and cream. Stir over a low heat until the sauce is warm and smooth. Use warm or cool.
  6. Top the ice-cream cake with berries and mint leaves drizzle over a little warm sauce. Slice and serve immediately with extra sauce.

NB: Christmas can be such a busy time…. Try this delicious dessert which utilises some store bought ingredients to produce a real show stopper in no time at all. Make a few days ahead ! Perfect for the festivities!!!!!

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