COOL AS ICE

Donna Hay’s yummy ice-cream cakes make the perfect summer desserts

Chill out with Donna Hay’s tasty ice-cream cakes

Tiramisu ice-cream cake

Serves 8 to 10

160ml single cream

75g dark chocolate, chopped 100g strong instant coffee granules 150g caster sugar

500ml boiling water

20 small sponge fingers 4l vanilla ice cream

Place the cream in a small saucepan over a medium heat and bring to the boil. Remove from the heat, add the chocolate and allow to stand for 5 minutes, or until the chocolate has melted. Whisk until well combined and refrigerate until cold.

Line a lightly greased 22 x 17 x 8cm tin with non-stick baking paper and freeze until ready to use. Place the coffee, sugar and water in a bowl and whisk to combine. Reserve and set aside 60ml of the coffee mixture and allow to cool to room temperature.

Dip 10 of the sponge fingers in the coffee mixture and arrange in a single layer on the base of the tin, trimming the biscuits if necessary. Freeze for 30 minutes, or until just set.

Beat half the vanilla ice cream in an electric mixer on a low speed for 1-2 minutes, or until softened. Add the reserved coffee mixture and blend until combined. Spoon into the tin and spread evenly over the sponge layer with a palette knife. Leave in the freezer for 2-3 hours, or until frozen.

Pour the chocolate ganache on to the ice-cream layer and spread evenly with a palette knife. Dip the remaining sponge fingers in the coffee mixture and arrange in a single layer. Freeze for 1 hour, or until just set.

Beat the remaining ice cream in an electric mixer on a low speed for 1-2 minutes, or until softened. Spoon on to the sponge layer and spread with a palette knife, creating swirls. Leave in the freezer for 3-4 hours, or until frozen. Remove the cake from the tin, place on a serving plate and serve immediately.