Monday, March 19, 2018


Time flies when you are having fun, indeed. Eight years ago, I clicked the Publish button for the first time, and this blog was born. So today, we celebrate with a lovely little ice cream cake. It combines all my favourite flavours of ice cream - vanilla, raspberry, and Nutella! And a splash of liqueur, if you're so inclined.
I haven't added any sugar to this cake, as there is plenty of sweetness coming from the biscuits and Nutella. Feel free to add some Chambord to the raspberries, or some nougat vodka to the Nutella layer. Although double cream does have a high fat content, the added gelatine also helps prevent the cake solidifying in the freezer, so do not omit it from the recipe.

800 ml double cream
200 grams sour cream
4 teaspoons unflavoured gelatine
2 teaspoons vanilla
250 grams finely crushed vanilla biscuits
300 grams fresh raspberries
200 grams Nutella, softened

Pour the unflavoured gelatine granules into a small bowl, cover with 4 tablespoons of cold water, and let the gelatine bloom. Take a large bowl (glass or metal works best), pour in the well-chilled double cream, and whip it up with an electric mixer on high, just until it becomes fluffier, but it doesn't form stiff peaks yet.
Once the gelatine has bloomed, let it slowly melt over medium heat, or in the microwave, but do not let it come to a boil. Take a few teaspoons of sour cream, and mix it with the melted gelatine. Pour the sour cream, along with the gelatine mixture into the double cream, and continue to mix until stiff peaks form.
Divide that into three equal parts, in three separate bowls. Add the crushed biscuits to one of the bowls, and continue to mix with a spatula until a very thick batter forms, almost with a soft dough consistency. Take a small round cake tin with a removable bottom (15 cm), and press in the biscuit mixture, and set it aside. Add the raspberries into the second bowl, and fold them gently through the cream. Pour that over the biscuit layer, and place it in the freezer, so it firms up slightly.
Finally, add in the softened Nutella to the last bowl, and mix it through, either by using an electric mixer on the lowest setting, or by hand. Pour that over the raspberry layer, and place into the freezer for at least 6 hours. When the cake has set, remove it from the cake tin, and decorate it to your liking. Yields 8 servings.