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17 Apr 2020 No Bake Sweet

No-churn decadent chocolate ice-cream cake

No-churn decadent chocolate ice-cream cake

Not a confident baker? Don’t let that stop you from creating a decandent chocolate cake. You’re feeling all Easter ‘chocolated’ out?! This cake, based on homemade ice cream, is an ideal way to use up any leftover chocolate from Easter. On top of that, it doesn’t have to be eaten right away, but can be stored in the freezer for up to a few months and appreciated on another occasion when you feel like indulging again. Don’t let the idea of making your own ice cream put you off. This recipe is based on a really simple, no-fuss ice cream, that doesn’t require churning in an ice-cream machine or stirring in the freezer. Ensure you have space in freezer for the tin before embarking on this recipe.

Serves 8

Melt the chocolate for the ice-cream in a large heatproof bowl over a pan of simmering water or in 30 second blasts in the microwave, stirring regularly. Leave aside to cool.

Grease a 20cm round, spring-form cake tin with oil, line the sides with parchment paper and set aside.

To make the base, melt the butter in a medium saucepan on the hob or in a bowl in the microwave. Blend the biscuits in a food processor, or seal them in a food bag and bash with a rolling pin, until you have fine crumbs. Mix the crumbs into the melted butter until well coated and spread evenly in the base of the tin with the back of a spoon. Pop into the freezer for at least 15 minutes to set.

Returning to the ice-cream, once the chocolate is cool, add the condensed milk and mix until thick and stiff. Using an electric whisk, beat the cream in a separate bowl, until stiff also. Fold the cream into the chocolate mixture until well blended.

Pour this mixture onto the set cake base, levelling the top with the back of a spoon. Arrange your chosen decorations on top. Freeze for at least 8 hours or overnight until frozen solid.

This will keep for up to three months in the freezer. Remove 10–20 minutes before serving (depending on how warm your room is) until soft enough to cut into. Drizzle the caramel over if using. Cut into 8 wedges. This is best done with a long sharp knife, which has been dipped in boiling water and wiped dry between each cut.


Before serving, pipe on rosettes of cream if liked. A scattering of fresh or frozen raspberries and / or a drizzle of chocolate and / or caramel sauce before serving would be wonderful too.

Photo (c) Harry Weir

You will need...

A little sunflower oil for greasing
75g unsalted butter
350g chocolate chip cookies

100g milk or dark (or a mixture) chocolate, chopped (chocolate eggs are ideal here!)
1 x 400ml can condensed milk
500ml double cream

Any leftover chocolate chip cookies, broken if large
Grated, shaved or chopped chocolate
Chopped or broken chocolate bars like crunchie, mars, flake, malteesers and rolos
Mini eggs
Crushed salted peanuts or other nuts like pecans
Toffee or caramel sauce

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