Chocolate Freckle Ice-Cream Cake – a delicious recipe with vanilla ice cream, butter, icing sugar, eggs, dark chocolate, thickened cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Remove ice cream from freezer and stand for 10-15 minutes. Ice cream should be just softened but not melted.
2
Meanwhile, using an electric mixer, cream butter and sugar until pale. Add eggs one at a time, beating well after each addition. Mixture may curdle but that's ok :-).
3
Combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. Add to butter mixture and beat until smooth.
4
Sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). Carefully spoon over half the chocolate mixture so as not to disturb the sprinkles.
5
Cut biscuits in half lengthways to make 2 thin, flat fingers. Arrange in a single layer to cover chocolate mixture, trimming if necessary. The easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved).
6
Spoon vanilla ice cream over biscuits. Press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. Sprinkle with remaining hundreds and thousands.
7
Cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. Remove from pan and serve.
2764
kcal
Calories
92
g
Fat
172
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 liters vanilla ice cream (Streets Blue Ribbon re-freezes well), 200 g butter, softened, 1 1/2 cups icing sugar, 4 eggs, room temp, and more.
Yes, Chocolate Freckle Ice-Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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