Last week, I woke up on my husband’s birthday with a jolt. Shit. I hadn’t made a cake. Totally forgot. Birthday cakes in our house are a strange tradition. My love is really good at making cake and each year for my birthday he creates something that makes me clap my hands like a two year old. On his birthday he has to put up with the one cake I make a year. There’s nearly always something wrong with it. I know I could buy one but I don’t want to. I’m proving my love through faulty cake.
So when I realised I had to make the cake on the day of his birthday I balked and decided that I would melt not bake. Melting I can do, even when under supreme pressure. He loves ice cream, so I took two hours toil off work in the afternoon and made him an ice cream pie.
This is a heavily adapted recipe – the original was called Rocky Road Tart from a book called Tart by Hamlyn. It’s out of print but you could buy a second hand copy. Here’s my version:
- 1 litre of vanilla ice cream
- 2 packets of gingernut biscuits (about 300g)
- 150g butter
- 50ml honey
- 90g of your favourite chocolate (I used Cadbury’s dairy milk) (or buy ready made ice cream sauce)
- 50ml of double cream (or use bought ice cream sauce)
- Some sweets or marshmallows
- A small handful of chopped nuts (I used pecans)
- Crush the gingernuts. I used a food processor on chop but you could put them in a thick plastic bag and beat all hell out of them with a ladle.
- Melt the butter in a saucepan. Put a couple of tablespoons aside in a cup.
- Add the honey, crushed biscuits and melted butter (not the reserve in the cup) in a mixing bowl. Mix.
- Press the mixture into the base of a freezer proof flan dish. Mine measured 28cm across. A baking tray would do the job too.
- Put clingfilm over the top and freeze for 15 mins (make the sauce below while you wait)
- Put the reserved melted butter, the chocolate (broken into pieces) and the cream in a heatproof dish over a simmering pan of water. Let it melt.
- Once it’s melted, take it off the heat and stir. Put it in a jug for easy pouring.
- If you prefer, you could do even less cooking – you could skip the chocolate, butter and cream and use a bought ice cream sauce.
Build the Pie:
- Take the chilled base and the litre of ice cream out of the freezer.
- Spread the ice cream over the base (I used a butter knife heated in a mug of boiling water to do the spreading)
- Sprinkle the sweets and chopped nuts on top of the ice cream
DrizzlePour the ice cream sauce over the top
- Return to the freezer for two hours. (You could eat it straight away if you were desperate but the longer it’s been in the freezer the easier it is to serve up)
I don’t have a picture of the whole pie. By the time I realised I hadn’t taken a photo it looked like this:
I would say it serves 8-10 people. Or one greedy couple – about three days.