Get Ahead Gingerbread Ice Cream Cake Recipe

Curtis Stones gingerbread ice-cream cake is the perfect dessert for those hot Christmas days! Prepare 1 day in advance to ensure there is enough time for the layers to set.

The ingredient of Get Ahead Gingerbread Ice Cream Cake Recipe

• 2 5l coles vanilla bean ice cream softened
• 1 tbsp ground ginger
• 1 2 tsp ground cinnamon
• 1 2 tsp ground cloves
• 2 tbsp molasses or treacle
• 48 arnottu2019s butternut snap cookie biscuits about 580g
• 200g dark chocolate 70 cocoa melted
• 1 tbsp coconut oil
• 1 cup 250ml thickened cream whipped to stiff peaks
• 3 cups 450g plain flour
• 1 tbsp ground ginger toasted
• 1 4 tsp ground cinnamon toasted
• 1 4 tsp ground cloves toasted
• 1 4 tsp bicarbonate of soda
• 120g unsalted butter at room temperature
• 1 cup 220g dark brown sugar
• 1 3 cup 80ml treacle
• 1 coles australian free range egg

The Instruction of get ahead gingerbread ice cream cake recipe

• in a large chilled bowl break up ice cream with a spoon then quickly mix in spices drizzle and fold in molasses or treacle until blended freeze for 30 mins or until firm
• meanwhile line the base and side of a 22cm springform pan with baking paper allowing the side to extend by 1cm arrange 12 biscuits over the base to cover trimming if necessary
• remove ice cream from freezer quickly spread one quarter of the ice cream evenly over the biscuits continue layering with remaining biscuits and ice cream finishing with ice cream if necessary freeze cake for 30 mins after each layer keeping remaining ice cream frozen in the bowl and mixing it before spreading smooth the top of the cake and freeze for 12 hours or until firm
• meanwhile to make mini gingerbread biscuits whisk the flour spices and bicarbonate of soda in a bowl in an electric stand mixer on medium high speed beat butter sugar and treacle for 6 mins or until fluffy beat in the egg beat in the flour mixture on low speed divide into 2 portions roll out each portion between 2 sheets of baking paper until 3mm thick chill for 1 hour use a 5cm gingerbread cutter to cut out shapes chill for 1 hour or until firm
• preheat oven to 160u00b0c 140u00b0c fan forced bake the gingerbread on lined trays for 15 mins or until golden cool on the trays for 10 mins cool completely on a rack
• cover surface of cake with plastic wrap invert onto a plate remove pan and paper invert onto a serving platter and freeze for 30 mins
• meanwhile line a baking tray with baking paper in a small bowl stir the chocolate and oil to blend cool slightly pour 1 3 cup 80ml chocolate mixture onto the tray and shape into a 25cm disc freeze for 30 mins or until set break into pieces and keep frozen keep remaining chocolate mixture at room temperature
• to serve spoon whipped cream over the centre of the cake top with the chocolate pieces and gingerbread drizzle with a little chocolate mixture cut into wedges serve immediately with remaining chocolate mixture

Nutritions of Get Ahead Gingerbread Ice Cream Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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