Being a June baby is hard because that means your birthday falls right in the middle of the face melting, clothes soaking and heat-stroke inducing Bangladeshi summer. So this year on my birthday I thought of beating the heat and celebrating with an Ice cream cake! First attempt, own recipe- turned out pretty good if I say so myself. The best thing about this recipe is that you can change up the flavours and elements as long as you keep the process same. Although, freezing it overnight would have been wiser.
ICE CREAM CAKE:
What you’ll need:
- Ice Cream (vanilla or any flavour of your choice)- 2 litres
- Rooh Afza- 2tso ( trust me it tastes really good with ice cream but if you don’t then replace with strawberry syrup)
Digestive Biscuits- 2 packets, crushed
- Peanut Butter- 4 tablespoons
- Oil- 4 tablespoons
- Marshmallows & Meringue cookies -for decoration
- Prepare a 9-inch square pan by lining it generously with clingwrap, making sure there is over hang on all four side (this is so you can pull the final ice cream cake out of the tin easily)
- Take out ice cream from fridge and leave it for 10mins to soften. Once it is soft enough (easy to work with but not melted), scoop out ice cream and drop them on to the bottom of the tin, then spread it out using a spoon.
- Over the ice cream layer, drizzle 2 Tbsp of Rooh Afza OR any syrup of your choice (this makes a nice marbled effect in the end)
- Put the pan in fridge for 15mins
- Meanwhile crush your digestive biscuits and to the crushed biscuits, add 4 Tbsp of peanut butter along with some oil (just enough to make the mixture clump together). Divide mixture in half.
- Take out the work-in-progress icecream cake and spread half the cookie+peanut butter mixture on top of the ice cream layer. At this point you can also add a few pieces of marshmallows.
- Stick it back in the fridge for about 10mins. We just want everything to settle down before we proceed to the next layer. after 10mins, take it out and spread the remaining ice cream all over the previous layer. Put it back in the fridge again (NOTE: it is important to let the ice cream layers freeze for longer than the cookie/any other layer)
- Lastly, sprinkle and then properly press the other half of the cookie +peanut butter mixture over the ice cream layer, making sure the previous layer is completely covered (it is important to do so because this will layer will form your base once you turn the cake out of the tin).
- Now cover the top with clingfilm and freeze for at least 4 hours or overnight.
- TO SERVE: Uncover the top, place the serving dish over the pan, say a little prayer and in one swift motion turn the pan upside down. After the ice cream cake has safely landed on the serving dish, remove the pan and slowly take off the clingfilm. Garnish with marshmallows, meringue cookies or whatever your heart desires and voila! you’re done!