Chocolate Ice Cream Cake

Chocolate Ice Cream Cake

Who doesn't love a dessert that combines the flavor of chocolate with a creamy and refreshing texture? The chocolate ice cream cake is the perfect choice for a special occasion or simply to treat yourself after a long day. This recipe is simple but requires a bit of patience, as the ice cream needs to freeze well to achieve a perfect result. Let's explore each step of this delicious recipe together.

Preparation time: 30 minutes
Freezing time: 4-6 hours
Total time: 4-6 hours and 30 minutes
Servings: 8-10

Ingredients

For the crust:
- 200 g plain biscuits (you can use digestive biscuits or any preferred type)
- 100 g butter (melted)
- 1/2 cup walnut (optional, but adds a crunchy texture and unique flavor)

For the chocolate ice cream:
- 5 egg yolks
- 500 ml milk
- 100 g sugar
- 150 g dark chocolate (70% cocoa is ideal for an intense flavor)
- Vanilla essence (1 teaspoon)

Preparing the crust

1. Crumbling Biscuits: Start by placing the biscuits in the food processor. Blend them until you get a fine crumb, similar to wet sand. This will be the delicious base of your cake.

2. Mixing with Butter: Add the melted butter (let it cool slightly) over the biscuit crumbs. If you choose to include walnuts, add them now and mix well until the mixture is homogeneous.

3. Forming the Crust: Take a springform pan (usually 22-24 cm) and line the bottom with baking paper. Pour the biscuit mixture into the pan. Use the bottom of a glass to press the mixture firmly, ensuring that the crust is even and compact. Now, your crust is ready to be placed in the fridge to harden.

Preparing the chocolate ice cream

1. Egg Yolk Cream: In a large bowl, beat the egg yolks with the sugar and vanilla essence using a wooden spoon or whisk until they become a light-colored cream and double in volume. This will add a fluffy texture to your ice cream.

2. Heating the Milk: In a saucepan, bring the milk to a boil. Once it starts boiling, remove it from the heat. Carefully pour the hot milk gradually over the egg yolk cream, stirring continuously to avoid curdling the eggs.

3. Cooking the Cream: Return the mixture to low heat, stirring constantly. It is important not to let the cream boil, but just to thicken slightly until you achieve a consistency similar to that of thicker sour cream.

4. Melting the Chocolate: In another container, melt the dark chocolate in a bain-marie or microwave (make sure not to overheat it). When the egg yolk cream is ready, remove it from the heat and add the melted chocolate. Mix well until the chocolate is fully incorporated into the cream.

5. Cooling the Cream: Strain the mixture through a fine sieve to eliminate any lumps. Place the bowl with the cream in a larger bowl filled with ice water, stirring occasionally until it cools completely.

6. Freezing the Ice Cream: Once the cream has cooled well, transfer it to the freezer. Stir every 30 minutes to break up the ice crystals that form, until the ice cream becomes firm and creamy (about 2-3 hours).

Assembling the cake

1. Assembling the Cake: Remove the biscuit crust from the fridge and pour the chocolate ice cream over it. Use a spatula to level the surface. Cover the cake with plastic wrap and return it to the freezer for 2-3 hours.

2. Finishing the Cake: Before serving, melt 50 g of chocolate and pour it over the cake, creating a delicious decoration. You can also add chopped nuts or chocolate chips for a more appealing look.

3. Serving: Cut the cake into generous slices and enjoy it alongside a scoop of ice cream or a warm drink, such as an espresso or cappuccino. This contrast of temperatures and flavors will make every bite a true delight.

Helpful tips

- Choose quality chocolate: A chocolate with a high cocoa content will give a more intense flavor to the ice cream.
- For a more sophisticated cake: You can add a layer of berries between the biscuit crust and the ice cream.
- Vegan ice cream: Replace the egg yolks with coconut cream or a mix of almond milk and a thickening agent, such as agar-agar.

Nutritional benefits

This chocolate ice cream cake is not only delicious but also nutritious. Egg yolks are a good source of protein, while dark chocolate contains antioxidants and can improve heart health. Nuts add healthy fatty acids, which are beneficial for the body.

Frequently asked questions

- Can I use whole grain biscuits? Absolutely! Whole grain biscuits will add extra fiber and a slightly richer flavor.
- How can I store the cake? You can keep the cake in the freezer for up to a month, well covered.
- What else can I add to the ice cream? You can experiment with flavors like salted caramel or coffee for a unique twist.

This chocolate ice cream cake will bring a smile to your face and will surely impress everyone who tastes it. I wish you happy cooking and enjoyment!