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Food & Drinks

Easter layered ice-cream cake

A decadent dessert that is a crowd pleaser

This layered treat will wow everyone this Easter!
PREP TIME 1 HR 15 MINS COOK TIME 5-10 MINS FREEZING TIME OVERNIGHT SERVES 12
LAYERS
• 2 tubs Killinchy Gold pure vanilla bean ice cream
• 1 tub Killinchy Gold chocolate hazelnut ice cream
• 3 scoops Killinchy Gold hokey pokey ice cream
• 3 vanilla sponge cakes
• 1 cup mini Easter eggs (we used pastel-coloured ones)
HOKEY POKEY
• 140g white sugar
• 4 tbsp golden syrup
• 2 tsp baking soda
TOPPING
• An assortment of differentsized Easter eggs
• Remaining Hokey pokey shards (in recipe)
EQUIPMENT
• Kenwood Titanium Chef Baker XL
METHOD
  1. To make the hokey pokey, line a large baking tin with greased baking paper. Add sugar and golden syrup to a heavy-set pan over medium heat. Whisk until dissolved. Bring to the boil and boil for 2 minutes. Remove from heat, then add baking soda (be careful, it will be very hot and will froth quickly). Pour into prepared baking tin, smooth the top with a spatula and leave to cool. Once cool, crumble half in a bowl and break the other half into decorative shards for the topping.
  2. Line a deep 20-25cm cake tin (see tip) with cling film. Remove Killinchy ice creams from the freezer to soften slightly. Trim sponge cake layers to fit the cake tin. Press the first layer in.
  3. Add 1 tub of vanilla bean ice cream to your Kenwood mixer with paddle attachment and beat until pliable. Pour into cake tin, smoothing the top with a spatula. Pop in the freezer to firm up for 10 mins.
  4. Press the second sponge layer in. Add the chocolate hazelnut ice cream to your Kenwood mixer, beating until combined and pliable. Pour into cake tin and smooth the top with a spatula. Pop in the freezer to firm up for 10 mins.
  5. Add the last sponge layer to cake tin.
  6. Add the second tub of vanilla bean ice cream to your Kenwood mixer with paddle attachment and beat until pliable. Frost cake with vanilla ice cream or flavour of your choice. Put in the freezer overnight to firm up.
  7. Decorate with hokey pokey ice cream, hokey pokey shards and an assortment of Easter eggs. Press down to keep in place. Pop in the freezer for a further 30 mins.
  8. Place cake on a serving platter or cake stand and let soften slightly. Slice with a hot knife (run it under hot water first). Enjoy this decadent treat!
TIP
If your cake tin is not deep enough, then use 2 and join the cakes together once frozen.

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