Pis­ta­chio & cho­co­late ice­box cake

Olive - - Seasonal Recipe Index -

40 MIN­UTES + FREEZ­ING SERVES 8|EASY

The ice­box cake is a US sta­ple – the bis­cuits be­come pleas­antly soft­ened by the ice cream and the whole thing holds to­gether so you can cut it into wedges.

pis­ta­chio ice cream 1.5 litres

mini Oreos 350g

TO SERVE

dou­ble cream 200ml, softly whipped

melted dark cho­co­late

caramel sauce

chopped pis­ta­chios

• Re­move the ice cream from the freezer to soften a lit­tle while you re­move the fill­ings from the oreos and dis­card (you just want the bis­cuit).

• Line a deep 18cm square or round spring­form or loose-bot­tomed cake tin with clingflim, and ar­range a neat layer of the bis­cuits on the bot­tom. Spoon over a layer of the ice cream, pack­ing it down un­til even. Add another layer of bis­cuits, then ice cream, and re­peat, fin­ish­ing with a layer of bis­cuits. Freeze the cake in be­tween lay­ers if the ice cream is melt­ing too much.

• Cover with another layer of cling­film, then freeze for at least 3 hours, or un­til solid.To serve, tip the cake onto a plate and re­move the cling­film. Top with the whipped cream, driz­zle over the melted cho­co­late, caramel sauce and scat­ter over chopped pis­ta­chios.

PER SERV­ING 522 KCALS|FAT 26.1G|SAT­U­RATES 12.7G CARBS 59.8G|FI­BRE 4.8G|PRO­TEIN 9.8G|SALT 0.8G

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