Chocolate Ice Cream Cake & Salty Caramelised Almonds

Two years ago was the happiest day of my life so far, the day I married my husband, my love and my best friend, Yoav. We had been living together for over 5 years and known it was serious for quite some time but that day made it official, we’d be in this together in better and worse and while it could have felt scary to make such a commitment , it just felt so right!

wedding cake
We had a gorgeous wedding cake, a 3 tier caramel-milk chocolate mousse cake on a chocolate cake base, with almond cream and milk chocolate & almond coating.
cutting the cake
Cake cutting highlight in Finnish wedding traditions, couple cuts the cake together pushing the cutter gently until it hits the plate – the moment it touches the plate, the one who steps their foot first rules the marriage. Guess who won? 😉
2.2.13
And then those “have to do” cute pictures of feeding the cake to each other, but that was not the only piece we had that night, I think we pretty much finished one tier on our own.

I have a long way to go in my baking career to be able to make such a delicious piece of art, but I’d like to believe that I am on my way there.

Here’s a chocolatey ice cream treat we’ll be sharing for late night dessert on this special day. Love, Marianne

Heart Ice Cream Cake

Chocolate Ice Cream Heart Cake
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Homemade chocolate ice cream over digestive cookie crumbs base with dark chocolate coating, salted caramelised almonds and red velvet chocolate hearts.
Servings Prep Time
2people 1-2hours
Cook Time Passive Time
45minutes 5hours
Servings Prep Time
2people 1-2hours
Cook Time Passive Time
45minutes 5hours
Chocolate Ice Cream Heart Cake
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  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Homemade chocolate ice cream over digestive cookie crumbs base with dark chocolate coating, salted caramelised almonds and red velvet chocolate hearts.
Servings Prep Time
2people 1-2hours
Cook Time Passive Time
45minutes 5hours
Servings Prep Time
2people 1-2hours
Cook Time Passive Time
45minutes 5hours
Ingredients
  • Milk Chocolate Ice Cream
  • 2 egg yolks
  • 30 grams caster sugar
  • 100 mililiters milk
  • 200 mililiters cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 50 grams milk chocolate cut into cubes
  • Salted Caramelised Almonds
  • 70 grams whole almonds
  • 30 grams unsalted butter
  • 1 tablespoon light corn syrup
  • 20 grams dark brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • L,O,V,E hearts & Coating
  • 12 Candy Melt buttons Red Velvet
  • 40 grams dark chocolate 60 percent cacao
  • Digestive Cookie Crumb Base
  • 3 Digestive biscuits crumbled
  • 1 tablespoon butter melted
Servings: people
Units:
Instructions
Ice Cream Cake
  1. Place milk, sugar and salt in a sauce pan over medium heat.
  2. In a separate bowl whisk the egg yolks and add 1/3 of the hot liquid mixing continuously.
  3. Combine with the remaining hot liquid and return to heat constantly stirring, remove from heat before the mixture starts to boil.
  4. Add chocolate cubes and stir until combined. Place in refrigerator for 1 hour.
  5. When the mixture has chilled add cream and vanilla and mix well.
  6. Pour into ice cream machine and churn for about 15 minutes, until desired texture.
  7. Meanwhile melt the dark chocolate and pour in bottom of your silicone cake mould.
  8. Prepare base by mixing cookie crumbs and melted butter.
  9. Scoop ready ice cream on top of the dark chocolate and top with cookie crumb base.
  10. Cover and place in freezer for 3-5 hours before serving.
Salted Caramelised Almonds
  1. Preheat oven to 175°C.
  2. Put almonds on baking sheet and roast in preheated oven for 15 minutes.
  3. Meanwhile combine butter, corn syrup and brown sugar in sauce pan over medium heat.
  4. Bring to boil and add salt and baking soda, let it boil for 2 minutes, then remove from heat and add roasted almonds, gently mix.
  5. Reduce oven heat to 100°C and return caramelised almonds to the oven on top of aluminium foil, roast for 15 minutes then stir and continue roasting for another 15 minutes.
  6. Pour the almonds over parchment paper, sprinkle with coarse salt and leave to cool.
  7. Serve on top of ice cream cake or on their own.

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