A Toothsome Treat

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I don’t often post about things outside of knitting or stitching, but yesterday I let my knitting sit, and caught up on some gardening, tomato sauce making, and other things which needed doing.  While I was in the kitchen turning a pile of picked tomatoes of all shapes, colors and sizes into tomato sauce,  I got side-tracked into an experiment of something I’ve never made before ~~ an ice-cream cake !!! I want to share this with you, as it’s really amazingly good.  Here’s how I did it :

I started with one layer, half of my favorite chocolate cake recipe. Heated in a double boiler a cup of cream with about 4 ounces of bittersweet chocolate, just to melting point, and added a little Amaretto liqueur. This is a very thin genache pour, which in its frozen state does not become too brittle,  then set aside to cool to room temp.  I then made coffee ice-cream, about a quart, and put in freezer.

When cake layer cooled, I cut carefully in half and with cut sides up, spooned into the layers some more Amaretto.  It probably would have been better to do the cake and freeze the layers at this point, for an hour or so, before even thinking about making the ice-cream or genache, though I didn’t and I wish I had.

Next on to one of the halves of the cake, cut side up, I spooned the soft ice-cream, and carefully topped it with other layer cut side down, and pressed in a little.  With a cake knife, smoothing out the sides a bit, and put in freezer to harden up for an hour.

I then began the process of pouring a little  genache on top and spreading it down sides,  while quickly and adeptly scooping up from the waxed paper back on to the sides as it thickened some.  I put back in the freezer for about 10 minutes, and repeated this last step though it quickly became very messy, until there was no more genache left, but enough to put into a decorator bag and write something on top, such as ” I dare you to eat this all at once ! ” or ” Happy Birthday ” or something magnificently poetic.


  Well, that is how I made this ice-cream cake and I hope you try it some time !

9 thoughts on “A Toothsome Treat

    • I would LOVE to know how to make Borlotti bean pate ! By the way Lizzi, you’re in part to blame for my kitchen adventure, as I was trying to make dinner ahead like you suggested, which was garden tomato sauce over home-made pasta. I thought a little dessert once in a while never did any harm ! 🙂 xx

  1. Wow! That looks amazing! I didn’t know ice cream cake existed until I first went to the USA in 1998. I had some birthday ice cream cake – magic! I just made veg and rice soup and chickpea curry. Not as exciting though. That looks so good! X

    • Ha, it must be Americans !!! Kelly, you could make the whole thing vegan you know…. coconut milk, etc. I cut it into (small) pieces, and individually wrapped in waxed paper, then put all of them in a big bag and back in the freezer. 🙂 Just for when you and Cuiliean want a Little Bite. 🙂 I’d go for your nice chckpea curry right NOW ! mmmmm….

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