Gingerbread And Spiced Caramel Ice Cream Cake Recipe

Prepare this irresistible gingerbread and spiced caramel ice-cream cake at least 1 day in advance to ensure it has enough time to set.

The ingredient of Gingerbread And Spiced Caramel Ice Cream Cake Recipe

• 60g butter chopped
• 1 2 cup golden syrup
• 1 egg lightly beaten
• 1 2 cup brown sugar
• 1 cup plain flour
• 1 2 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 2 tsp mixed spice
• 1 3 cup milk
• 3 litres vanilla ice cream
• 1 2 x 400g packet dutch spiced cookies
• 600ml thickened cream
• ginger kisses to serve
• 1 cup caster sugar
• 100g butter chopped
• 1 2 tsp ground ginger
• 1 4 tsp ground mixed spice
• 1 2 cup thickened cream

The Instruction of gingerbread and spiced caramel ice cream cake recipe

• preheat oven to 160c 140c fan forced grease a 6cm deep 22cm round cake pan line base and side with 2 layers of baking paper
• place butter and syrup in a large saucepan over medium heat cook stirring occasionally for 4 minutes or until butter has melted remove from heat cool 10 minutes
• add egg and sugar to butter mixture whisk to combine sift flour bicarbonate of soda ginger and mixed spice over mixture add milk whisk to combine pour into prepared pan bake for 50 minutes or until a skewer inserted in centre comes out clean stand in pan for 10 minutes turn out onto a wire rack to cool completely
• meanwhile make spiced caramel sauce stir sugar and 2 3 cup water in a saucepan over medium heat without boiling for 5 minutes or until sugar dissolves increase heat to high bring to the boil boil without stirring for 8 to 10 minutes or until golden remove from heat carefully stir in butter and spices followed by cream cool completely
• grease a 6cm deep 20cm round base springform pan line base and sides with 2 layers of baking paper extending paper 5cm above edge trim top of cake to form a 2cm thick base reserve trimmings place cake cut side up in pan fit will be snug
• place 1 litre ice cream in a large bowl stand for 10 minutes to soften it should not be melted roughly chop reserved cake trimmings add 2 tablespoons caramel sauce and u00b9u2044u00b3 of chopped cake to ice cream fold until just combined spoon ice cream over cake in pan level top with a spatula reserve 1 cookie top ice cream layer with 8 cookies trimming to fit repeat process finishing with remaining ice cream cover with plastic wrap freeze overnight
• crumble reserved cookie into fine crumbs stand ice cream cake at room temperature for 5 minutes transfer to a serving plate using an electric mixer beat cream until just firm peaks form top cake with cream kisses and biscuit crumbs drizzle with sauce serve immediately

Nutritions of Gingerbread And Spiced Caramel Ice Cream Cake Recipe

fatContent: 325 996 calories
saturatedFatContent: 17 3 grams fat
carbohydrateContent: 3 7 grams saturated fat
sugarContent: 40 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 3 7 grams protein
sodiumContent: n a

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