SWEET SOMETHINGS
GINGERBREAD ICE CREAM CAKE Serves 12 V Takes 45 mins, plus freezing Cost per serve 84p 2 x 900ml tubs vanilla ice cream 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground nutmeg pinch ground cloves ½ tsp oil, for greasing 2 x 900ml tubs triple chocolate ice cream ½ x 270g pack mini gingerbread men, crushed into breadcrumbs 100g toffee popcorn
50g dark chocolate, melted (see tip on p115) 2 tbsp salted caramel sauce
1 Spoon the vanilla ice cream into a bowl and stir in the spices. Put in the freezer to firm for an hour. Meanwhile, brush a deep, 19cm spring form cake tin with the oil and line with two layers of clingfilm. 2 Using a spoon, press a third of the chocolate ice cream into the base of the tin, levelling with the back of a spoon. Freeze for 1 hour until set.
3 Sprinkle a third of the gingerbread crumbs over the chocolate ice cream, then spoon a third of the spiced vanilla ice cream on top and spread flat as before. Return to the freezer for 1 hour to set firm. 4 Repeat steps 2 and 3 twice more each. Once all six layers are complete, freeze the cake, covered with clingfilm, overnight, or until ready to serve. 5 To serve, put a serving plate on top and invert. Carefully release the cake from the tin and peel off the clingfilm. Top with the popcorn and drizzle with the melted chocolate and salted caramel sauce. Each serving contains Energy
1810kJ 431kcal 22%
Fat
Saturates
Sugars
Salt
16g 11g 50g 0·4g 27% 53% 55% 7%
of the reference intake. See page 194. Carbohydrate 60g Protein 7g Fibre2g
GET AHEAD
RECIPES MIMA SINCLAIR PHOTOGRAPHY GARETH MORGANS FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL
Make the ice cream cake up to 2 weeks before, but wait to decorate on the day of serving so the sauces are still glossy.
Perfect partner
finest* Toffee Nut Latte Popcorn, £1·79/170g (£1·06/100g) Top your cake with this luxury coffeeflavoured popcorn.
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