Mocha ice cream cake recipe
Try this indulgent dessert pairing for your next dinner party. The creamy coffee, chocolate and hazelnut flavours of this layered ice cream cake pair perfectly with the notes in a neat serve of The Singleton 12-Year-Old Whisky. See method
Each serving contains
of the reference intake
- Take the ice cream out of the freezer for 5-10 mins to soften slightly.
- Line a 900g/2lb loaf tin with a double layer of clingfilm, leaving some overhanging.
- Spoon a third of the coffee ice cream into the base of the tin. Smooth with the back of a spoon. Top with a third of the chocolate ice cream. Repeat until all ice cream is used. If you need to firm up the ice cream, put the tin in the freezer for 5 mins between layers.
- Fold the excess clingfilm over the top of the tin. Freeze for 5-6 hours, or ideally overnight, until firm.
- When you’re ready to serve, use a vegetable peeler to shave 20g dark chocolate and 20g of white chocolate into curls. Melt the remaining dark and white chocolate in 2 separate bowls until pourable.
- Using the clingfilm, lift the cake out of the tin and turn it onto a serving plate. Remove the clingfilm and drizzle the melted chocolates down the length of the ice cream cake with a spoon. Top with the chocolate curls and hazelnuts. Cut into slices using a serrated knife to serve
- Pair with a 35ml* serve of The Singleton 12-Year-Old Whisky and enjoy!
*35ml of The Singleton contains 1.4 units of alcohol.