Stars Honeycomb Ice-Cream Cake

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Makes: 24 servings 

Time: 8 Hours 45 Minutes

 

Tired of traditional cake? Try ice-cream cake this Christmas! 

Ingredients

125g Western Star butter, softened

1 teaspoon vanilla extract

1/2 cup icing sugar mixture

1 cup plain flour, sifted

2 tablespoons rice flour, sifted

1 1/2 tablespoons dutch processed cocoa powder, sifted

2 teaspoons milk

4 1/2 litres vanilla ice-cream

400g packet chocolate honeycomb pieces, roughly chopped

220g bottle chocolate Ice Magic

Fresh raspberries, to serve

Icing sugar mixture, to serve

Instructions

Preheat oven to 150C/130C fan-forced. Grease a 22cm-round (base) springform pan. Line base and side with baking paper, extending paper 2cm above edge of pan.

Using an electric mixer, beat butter, vanilla and icing sugar together for 5 minutes until light and fluffy. Add plain flour, rice flour, cocoa and milk. Beat on low speed until just combined. Turn onto lightly floured surface. Knead gently until mixture comes together and forms a dough. Wrap 1/2 in plastic wrap. Refrigerate 45 minutes or until firm.

Meanwhile, roll remaining dough between 2 sheets of baking paper to form a 22cm round. Carefully lift round into prepared pan to cover the base, pressing to flatten and remove any air bubbles. Place pan on a baking tray. Bake for 25 to 30 minutes or until shortbread is firm to touch. Cool completely in pan.

Line 2 large baking trays with baking paper. Roll chilled dough between 2 sheets of baking paper until 3mm thick. Using a 5.5cm x 7cm star-shaped cutter, cut shapes from dough, re-rolling and cutting dough scraps (you’ll need 20 stars). Place stars on prepared trays, 1cm apart. Bake for 10 to 12 minutes, swapping position of trays halfway through cooking, until firm to touch. Stand on trays 2 minutes. Transfer to wire rack to cool. Store in an airtight container.

Place 3 litres of ice-cream in a bowl. Set aside for 10 minutes to soften (ice-cream shouldn’t be melted). Add 3/4 of honeycomb. Fold to combine. Spoon mixture over prepared base in pan. Level with a spatula. Freeze overnight.

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges. Place remaining ice-cream in a bowl. Set aside for 10 minutes to soften. Add remaining honeycomb. Fold to combine. Spoon mixture into prepared pan. Level with a spatula. Freeze overnight.

Remove ice-cream slab from freezer. Stand for 2 minutes. Using star cutter, cut stars from ice-cream (you’ll need 10 stars). Sandwich ice-cream with shortbread stars. Place on a tray and return to freezer.

Just before serving, remove ice-cream cake from pan. Drizzle with Ice Magic. Top with sandwiches and raspberries. Dust with icing sugar. Serve immediately.

 

Author: Kim Coverdale            Image credit: Andrew Young              Publication: Super Food Ideas

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