Candlebridge Dreamy Creamy Vanilla & Peanutbutter Ice Cream Cake
Over a year ago
4,188 views
Ingredients
- 3 Digestive Biscuits
- 3oz Ground Almonds
- 2 ½ oz Butter
- 1 Capful Natural Vanilla Essence
- 4 Tablespoons Original NESTLE Coffee Mate (Powdered Cream)
- 5 Tablespoons Smooth Peanut Butter
- 4oz Icing Sugar
- 1oz Butter
- 1 Tablespoon Natural Vanilla Essence
- Tablespoons of Walls Soft Scoop Vanilla Ice Cream
- 1 Squeezy Bottle Askeys Treat 'Toffee'
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
I have always loved ice cream cakes and thought it was about time I created my own version! So I did! Superb base and smooth filling with a cool ice cream topping & caramel..Oh!
Method
-
1
** Begin by removing the tub of WALLS VANILLA ICE CREAM from the freezer and placing it on your counter! **
************************************************************
************************************************************
******************* MAKING THE BASE *******************
a) Start by placing a sheet of cling film on your counter and place your digestives on top. Fold over the cling film and take your rolling pin and crush them until they're fine. Pour the digestive biscuit crumbs into a mixing bowl.
b) Now add the ground almonds and mix with the crushed digestives.
c) Melt the butter in the microwave for about 30 seconds and then add to the crumble and mix together.
d) Add in the tablespoon of Natural Vanilla Essence and mix all the ingredients together and press down in a deep sponge cake tin and chill for about 10 minutes!
************************************************************
*********** MAKING THE NUTTY FILLING ***********
a) Place the icing sugar and powdered cream in a bowl and mix together
b) Melt the butter & peanut butter and add to the cream & icing sugar (Microwave on high for about 30 seconds, don't over heat peanut butter as it burns!) and mix well.
c) Add the Natural Vanilla Essence and mix again.
d) Spoon on to the chilled biscuit base and press down. Chill for another 10 minutes!
************************************************************
*********** THE EASY PART ***********
a) Take your chilled biscuit base & peanut butter filling from the fridge
b) Spoon over the soft vanilla ice cream and fill to the top of the sponge cake tin
c) Spread the ice cream evenly in the tin
d) Now for the artistic part! Take the ready made caramel sauce and swirl it around on top of your ice cream
e) Place it in the freezer for about an hour and half! You should be able to slice into portions and serve!!
f) Devour within two days!
**Original recipe by L Shannon, The Candlebridge Bakery Ireland, 5th July 2010 **
Thank you - that's a really great tip ;0)
I would really love to try this recipe but I am unfamiliar with the ingredient powdered cream could you tell me where I could get it in the uk. many thanks Sam