An icy cool take on a classic dessert, this black forest ice cream cake comes together with a few ingredients and a couple of simple steps
| Created by | Spinneys |
| Prep time | 20 minutes |
| Serves | 8 |
| Cuisine | European |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 731 |
| Fat | 35.3g |
| Saturates | 22.3g |
| Protein | 13.5g |
| Carbs | 84.1g |
| Sugars | 65.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Pit the cherries.
2
Soften the chocolate ice cream and stir in the cherries.
3
Line a loaf tin with cling film and spoon the softened ice cream into the base. Freeze until firm.
4
Meanwhile, soften the vanilla ice cream.
5
Place the dark chocolate and milk in a microwave-safe bowl and microwave on low, stirring every 30 seconds until melted. Allow to cool.
6
Remove the tin from the freezer and spoon the vanilla ice cream on top. Freeze again for at least 2 hours.
7
Unmould the ice cream cake on to a serving board. Drizzle with the chocolate sauce, slice and serve.
