The original was an enormous 9” cake containing a lot of icecream and chocolate. I quartered the recipe and ended up with 2 x 10cm heart shaped cakes.
The cake starts with a biscuit and peanut base, topped with icecream, then fudge sauce, then more icecream, then a peanut butter/marshmallow fluff filling, then yet more icecream and finally more fudge sauce. After freezing the cake for 6 hours, it is topped with mini marshmallows that are then torched, and put into the freezer again.
You end up with a cake that is a rather rich, decadent treat:
I used all vanilla icecream rather than 3 separate flavours as suggested by Dorie. Marshmallow fluff is not easy to come by here and I’d be unlikely to use it again, so I made a homemade version using melted marshmallows and corn syrup.
While I do enjoy this icecream cake, it is quite a process to make and rather decadent, so once what I have is gone, I won’t make it again.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
4 comments:
Your minis are perfect! And no, I wouldn't make this again either unless specifically requested!
I always love your ingenuity to get the ingredients you need..and not waste! Glad you enjoyed at least what you did make!
Yes, as delicious as it is, it is a lot!
Thanks! I used to but exactly what the recipe said but ended up with too many leftovers - so no more!
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